TX 


GIFT  OF 

THOMAS  HUTHERFORD  BACON 

MEMORIAL   LIBRARY 


* 


HARTFORD 

ELECTION  CAKE 

AND 

OTHER    RECEIPTS 

CHIEFLY    FROM    MANUSCRIPT    SOURCES, 


COLLKCTED    1!Y 


ELLEN  TERRY  JOHNSON. 


PUBLISHED    FOR    THE    BENEFIT   OF 

ST.  PETER 'S-IN-THE-MOUNT,  HOLDERNESS,  N.  II. 


HARTFORD,  CONN.: 

THE  FOWLER  &  MILLER  Co,  PRINTERS,  341   MAIN  STREET. 
JUNE,  1889. 


receipts  included  in  this  collection  are  chiefly 
taken  from  manuscript  sources  Others  are  either 
framed  by  the  collector  or  adapted  from  recipes  already 
known. 

Others  still  are  obtained  from  published  authorities, 
and  either  modified  or  found  to  be  so  valuable,  by 
practical  experience,  that  they  are  reprinted  here,  by 
the  kind  permission  of  the  authors. 

Every  receipt  in  the  little  volume  the  compiler  has 

knowledge  is  of  value. 

E.  T.  J. 

No.  69  VERNON  STREET, 

HARTFORD,  CONN. 


SOUPS. 


STOCK    FOR    SOUP. 

BY    PERMISSION    OF    CATHERINE    E.    OWEN 

THE  following  rule  is  suitable  for  the  preparation  of 
stock  for  soup,  which  can  be  modified  in  many 
ways.  It  cannot  fail,  if  carefully  followed,  to  produce 
the  strongest  meat  broth,  which  will  be  a  solid  jelly 
when  cold,  and  which,  in  the  estimation  of  many 
physicians,  is  preferable  to  beef  tea  for  the  use  of  the 
sick. 

Put  a  shank  of  beef  or  veal,  or  both,  into  a  soup-pot, 
with  cold  water,  allowing  a  quart  of  water  for  each 
pound  of  meat,  and  salt  in  the  proportion  of  a  half  tea- 
spoonful  to  each  quart  of  liquid.  Let  the  soup  simmer 
on  the  back  of  the  stove  for  two  hours ;  skim  carefully. 
Put  a  full  teaspoonful  of  butter  into  a  very  hot  frying- 
pan  ;  stir  until  it  begins  to  brown,  then  fry  in  it  a  small 
onion,  half  a  small  carrot,  half  a  turnip,  and  a  stick 
or  two  of  celery,  if  convenient,  chopped  moderately 
fine.  When  fried  a  light  brown,  add  the  vegetables  to 
the  soup;  boil  slowly  three  hours  more.  Remove  from 
the  fire,  strain  through  fine  sieve  ;  set  away  until  next 

284708 


4  Reitipts. 

day,  when  the  soup  should  be  a  solid  jelly  from  which 
every  particle  of  fat  can  be  removed. 

For  use,  take  a  portion  of  the  jelly,  melt  it  in  a  small 
kettle,  and  add,  if  it  is  desired  to  have  the  soup  colored, 
a  teaspoonful  of  burnt  sugar ;  if  necessary,  add  more 
salt  and  pepper.  Let  it  boil  up  once,  and,  having 
carefully  skimmed  the  soup,  serve  in  a  hot  tureen. 

If  rice  is  used  to  thicken  the  soup,  boil  it  beforehand 
in  a  separate  saucepan,  and,  while  hot,  put  into  the 
soup  as  it  is  near  boiling  point.  If  maccaroni  or 
French  paste  are  used,  boil  as  directed  for  rice. 

Always  have  the  tureen  hot  before  pouring  in  the 
soup.  If  sliced  hard-boiled  egg  or  lemon  is  used,  or 
wine,  place  them  in  the  tureen  and  pour  the  soup  over 
them. 

A  shank  of  beef  weighing  six  pounds  will  make  soup 
for  twelve  people.  If  clear,  serve  with  croutons. 

CROUTONS. —  Put  a  teaspoonful  of  butter  into  a  very 
hot  frying-pan  ;  cut  some  dry  bread  into  small  squares 
or  dice.  When  the  butter  is  beginning  to  brown,  add 
the  bread,  a  little  at  a  time;  fry  lightly;  drain  on  a 
napkin,  and  serve  in  a  warm  dish. 

Croutons  are  sometimes  merely  dry  bread,  toasted 
slowly  until  quite  brown,  and  cut  into  dice.  Serve  in 
a  warm  dish. 


Soups.  5 

CALF'S    HEAD   SOUP. 

MRS.    THOS.    BELKNAP. 

One  calf's  head.  The  head  will  have  been  thoroughly 
cleaned  at  the  butcher's,  but  should  be  carefully 
washed  again.  Remove  the  brains  and  tongue ;  tie  the 
brains  in  a  bit  of  muslin.  Put  the  head,  brains,  and 
tongue  in  a  pot ;  cover  with  four  quarts  of  water  ;  boil 
three  or  four  hours.  Strain  the  stock  through  a  sieve, 
and  set  it  away  until  the  next  day.  Pick  the  meat 
from  the  bones;  cover  the  bones  with  water,  and  boil 
three  hours.  Strain  the  broth,  and  add  it  to  the  jellied 
stock  an  hour  or  two  before  serving,  with  a  quart  can  of 
tomatoes.  Add  also  the  bits  of  meat  previously 
picked  from  the  bones,  and  cut  into  dice,  and  season 
with  one  tablespoonful  of  whole  cloves,  one  table- 
spoonful  of  whole  allspice,  one  tablespoonful  each  of 
summer-savory  and  sweet  marjoram,  one  tablespoonful 
of  salt,  one  small  onion,  chopped  fine.  Boil  gently  an 
hour  or  so.  Just  before  serving,  stir  into  the  boiling 
soup  three  tablespoonfuls  of  browned  flour,  mixed  with 
a  little  stock  or  butter.  Put  into  the  tureen  two  hard- 
boiled  eggs,  sliced,  and  one  lemon,  sliced  thin.  Pour 
the  soup  over  the  egg  and  lemon.  A  wineglass  of 
sherry  or  brandy  may  be  added  to  the  lemon  and  egg. 


6  Receipts. 

CLAM    SOUP. 

E.    T.    J. 

Chop  rather  fine  a  quart  of  clams.  Add  to  the 
liquor  double  the  quantity  of  water.  Let  it  simmer 
slowly  on  the  back  of  the  stove  an  hour,  skimming 
carefully.  Add  the  chopped  clams.  Let  it  cook 
slowly  half  an  hour  more.  Add  a  pint  of  new  milk, 
which,  if  not  very  carefully  done,  will  result  in  curd- 
ling. Let  the  soup  get  very  hot,  but  not  boil.  As 
you  pour  into  the  tureen,  put  in  two  teaspoonfuls  of 
butter. 

Cream,  if  used  instead  of  milk,  must  be  put  in  the 
hot  tureen  and  the  boiling  soup  poured  over  it,  as,  if 
heated,  it  will  be  apt  to  curdle. 

CLEAR   SOUP. 

MRS.  GEORGE  HOADLEY. 

Melt  the  stock  jelly  in  a  bright  saucepan.  If  neces- 
sary, add  more  salt  and  pepper.  Color  with  a  tea- 
spoonful  of  burnt  sugar.  Add  the  white  and  shell  of 
one  egg.  When  boiling,  skim  carefully;  every  particle 
of  solid  matter  will  be  thus  removed,  and  the  soup  be 
clear  as  sherry.  Serve  with  croutons. 


Soups.  7 

CRANBERRY    BEAN   SOUP. 

E.    T.    J. 

The  cranberry  bean  will  be  found  preferable  for 
soup  to  the  turtle  bean,  ordinarily  employed. 

Soak  one  pint  of  cranberry  beans  over  night.  Boil 
the  next  morning  in  water  until  very  soft.  Drain  off 
the  water  and  rub  the  beans  through  a  sieve.  Add  to 
the  beans  two  quarts  of  stock.  Season  with  a  quarter 
teaspoonful  of  pepper,  a  half  teaspoonful  of  salt,  a 
tenth  of  a  teaspoonful  of  powdered  clove,  or  less. 
Let  it  boil  up  once.  Put  into  the  tureen  two  hard- 
boiled  eggs  and  a  small  lemon,  both  sliced  thin,  and 
half  a  wineglassful  of  sherry.  Pour  the  soup  over 
them. 

If  you  have  no  stock,  boil  a  half  pound  of  pork  in 
two  quarts  of  water  one  hour.  To  this  the  strained 
beans  are  added.  If  too  salt,  pour  off  the  water  once 
from  the  pork  and  add  fresh.  When  in  the  tureen, 
stir  in  a  large  teaspoonful  of  butter.  The  pork  can  be 
cut  into  small  dice  and  served  with  the  soup,  or  sent 
whole  to  table  on  a  platter. 

CREAM    SOUPS. 

MTSS    CORSON. 

By  the  old  method  the  preparation  of  cream  soups 
was  a  long  and  difficult  process,  but  by  following  Miss 


Receipts. 


Corson's  rule,  an  excellent  white  soup,  in  numberless 
varieties,  can  be  prepared,  when  vegetables  are  em- 
ployed. 

Put  any  cold  cooked  vegetable,  such  as  potato, 
young  beets,  tomato,  peas,  beans,  carrots,  rice,  through 
a  sieve,  until  you  have  a  cupful.  Put  a  tablespoonful 
butter  and  a  tablespoonful  of  flour,  rubbed  together, 
into  a  hot  saucepan.  Stir  over  the  fire  until  smooth 
and  bubbling,  but  not  brown.  Stir  into  it,  gradually, 
a  pint  of  hot  milk  and  a  pint  of  hot  water,  mixed  —  all 
milk  is  better.  Stir  until  quite  free  from  lumps,  then 
add  the  vegetable  pulp,  the  salt  and  pepper.  Let  it 
get  very  hot,  but  not  boil.  Pour  into  hot  tureen.  If 
rice  is  used,  a  little  celery,  boiled  and  strained  out, 
may  be  added. 

TOMATO    SOUP. 

E.    T.    J. 

Peel  and  cut  in  small  pieces  one  quart  of  tomatoes. 
Stew  in  a  pint  of  water,  gently,  on  the  back  of  the  stove, 
for  about  an  hour.  When  the  tomato  is  thoroughly 
soft,  strain  through  a  sieve.  Return  to  fire.  When  at 
boiling  point,  stir  in  two  tablespoon fuls  of  butter, 
mixed  with  a  tablespoonful  of  flour,  a  scant  teaspoon- 
ful  of  salt.  Add  a  quart  of  milk  or  a  pint  of  cream; 
let  it  boil  up  a  moment,  then  serve. 


FISH. 

DEVILLED     CRABS. 

MRS.    H.  W.    CLOSSON. 

A  LTHOUGH  fresh  crabs  are  always  preferable,  when 
-£*•  they  can  be  had,  those  put  up  by  the  Hampton, 
Virginia,  companies  are  a  very  good  substitute.  The 
crab  shells  always  accompany  each  can  of  crab  meat, 
but,  as  they  are  very  brittle,  there  is  always  danger  of 
bits  of  the  broken  shell  becoming  mixed  with  the 
food.  The  china  fish  or  shells  are  safer.  To  the  con- 
tents of  one  can  of  crab  meat  add  three  finely- 
powdered  Boston  crackers,  or  four  tablespoon fuls  of 
cracker  meal,  three  tablespoon  fuls  of  melted  butter,  or 
olive  oil  (the  butter  is  better),  the  grated  peel  and 
juice  of  one  lemon,  two  tablespoon  fuls  of  vinegar,  one 
hard-boiled  egg,  chopped  fine,  one  well-beaten  raw 
egg,  half  a  teaspoonful  of  mustard  (flour),  half  a  tea- 
spoonful  of  salt,  a  little  pepper,  red  and  white. 

Mix  thoroughly,  fill  the  china  fish  or  shells,  scat- 
ter cracker  crumbs  over  the  top,  and  thickly  dot  it 
with  bits  'of  butter.  Baste  with  a  little  cold  water 


10  Receipts. 


before  going  into  the  oven.     Bake  fifteen  minutes,  or 
until  brown.     This  quantity  will  fill  ten  fish  or  shells. 

DEVILLED   CLAMS. 

MRS.    HARNICKLE. 

Remove  the  hard  part  from  long  clams.  Drain 
them  and  chop  fine.  Mix  with  the  clams  the  same 
quantity  of  fine  bread  crumbs.  Season  with  pepper ; 
no  salt  will  be  needed,  in  all  probability.  Melt  a 
piece  of  butter,  in  the  proportion  of  two  tablespoon- 
fuls  to  a  dozen  clams.  Wet  the  mixture  with  this 
and  enough  of  the  clam  juice  to  make  it  quite  moist, 
but  not  liquid.  Wash  the  clam  shells  and  rub  them 
dry.  Butter  them  and  fill  with  the  clam  mixture, 
scattering  fine  bread  crumbs  over  the  top.  Sprinkle 
a  little  water  over  them,  and  stud  the  surface  of  each 
with  small  bits  of  butter.  Set  the  shells  in  a  dripping- 
pan,  and  bake  twenty  minutes.  Serve  hot,  on  a  nap- 
kin spread  on  a  platter. 

DEVILLED   CLAMS,    No.    2. 

MRS.    JUDGE    PARKER. 

Take  twenty-five  clams.  Save  the  liquor.  Chop 
the  clams  fine,  and  add  four  hard-boiled  eggs,  chopped, 
a  quarter  of  the  soft  part  of  a  medium-sized  loaf  of 
bread,  soaked  in  milk;  a  little  parsley,  a  large  table- 


Fish.  11 

• 
spoonful  melted  butter,  salt  and  pepper  to  taste,  one 

onion,  chopped  fine.  Put  in  enough  of  the  clam  liquor 
to  make  the  mixture  moist,  but  not  wet.  Butter  some 
well-washed  shells,  fill  with  the  preparation  of  clams. 
Scatter  bread  crumbs  over  the  top,  dotted  with  bits  of 
butter.  Baste  with  a  little  water.  Bake  fifteen  min- 
utes. 

CLAM     CHOWDER. 

MRS.    JUDGE    PARKER. 

One  dozen  clams,  chopped  fine,  three  potatoes,  and 
one  onion.  Boil  the  vegetables  in  a  pint  of  water, 
until  tender;  then  add  the  chopped  clams.  Let  them 
boil  up.  Add  the  juice  of  the  clams.  Roll  two  soda 
crackers,  and  put  in  the  tureen  with  a  tablespoon  ful  of 
butter.  Boil  one  pint  of  milk  and  pour  on  the  crackers, 
and  then  add  the  chowder.  Season  with  salt  and  pepper. 

FRICASSEED   OYSTERS. 

MRS.  WM.    EDWARDS. 

Separate  a  quart  of  count  oysters  from  the  broth  j 
place  the  oysters  in  a  tightly-covered  saucepan,  with  a 
quarter  of  a  pound  of  good  butter.  Set  on  the  back 
of  the  stove,  where  it  will  simmer  gently  until  the 
oysters  are  done.  Cook  the  broth  in  another  sauce- 
pan, with  three  tablespoon fuls  of  powdered  cracker,  and 


12  Receipts. 


a  little  pepper.  When  the  oysters  are  done,  remove 
them  with  a  fork  from  the  butter,  place  them  on 
toasted  crackers,  on  a  platter.  Add  the  butter  to  the 
oyster  broth,  let  it  boil  up  once,  add  a  half  pint  of 
cream,  and  pour  over  the  oysters. 

OYSTER   PATES. 

The  pate  shells  are  best  procured  from  a  con- 
fectioner. 

Use  small  oysters,  pour  off  half  the  liquor,  cook 
slowly,  on  the  back  of  the  stove,  adding  to  the  oysters 
powdered  cracker  in  the  proportion  of  three  spoon- 
fuls to  a  pint  of  liquid.  Add  a  little  white  pepper. 
When  the  oysters  are  done,  skim  them  out  into  a  hot 
bowl.  Cook  the  oyster  broth  ten  minutes  longer,  until 
quite  smooth  and  thick.  Add  a  little  cream,  not 
enough  to  thin  the  broth,  a  very  little  nutmeg,  and,  as 
you  take  it  from  the  fire,  a  good-sized  bit  of  butter. 
Pour  over  the  oysters.  Heat  the  pate  shells ;  fill  with 
the  oysters  and  cream  sauce,  which  can  be  also  poured 
over  the  pate  before  sending  to  table,  or  only  enough 
used  to  fill  the  cavity.  The  little  cover  should  close 
the  opening  when  the  shell  is  filled.  Serve  on  hot 
platter. 


fish.  13 

TURBOT  A   LA    CREME. 

ADAPTED    BY    E.    T.    J 

Make  a  pint  or  more  of  white  sauce.  Pick  to  fine 
bits  two  pounds  of  cold  boiled  fresh  cod,  or  other  white 
fish.  Fill  a  well-buttered  pudding  dish  (the  blue 
Japanese  bowls  are  excellent  for  this  purpose),  mixing 
with  the  cod  a  half  pint  of  oysters,  chopped  fine,  and 
alternating  the  layer  of  fish  with  one  of  white  sauce. 
Sprinkle  a  little  salt  over  the  layers  of  cod.  Scatter 
bread  or  cracker  crumbs  over  the  top  of  the  dish,  when 
full,  and  little  bits  of  butter.  Baste,  before  going  into 
the  oven,  with  a  little  cold  water.  Cook  twenty  min- 
utes, or  until  the  top  is  browned. 

TURBOT   OR   FISH   AU   GRATIN. 

ADAPTED    BY    E.    T.    J. 

Pick  in  flakes  a  pound  and  a  half  of  cold  boiled  ood 
or  halibut,  or  any  firm  white  fish.  Place  a  layer  of  it 
in  a  buttered  dish ;  cover  it  with  a  layer  of  white 
sauce,  made  by  stirring  two  tablespoon fuls  butter 
in  a  saucepan  over  the  fire,  adding  a  tablespoon ful 
of  flour;  when  it  bubbles,  being  stirred  constantly, 
pour  in  a  pint  of  milk  or  water,  hot.  Flavor 
with  a  little  salt  and  a  little  lemon  juice,  a  tea- 
spoonful,  if  desired.  When  quite  thick,  remove  from 


14  Receipts. 


fire.  Have  two  or  three  hard-boiled  eggs,  chopped 
fine  ;  scatter  a  little  over  the  layer  of  sauce.  Put  more 
fish,  sauce,  and  egg,  alternately,  until  the  dish  is  full. 
Scatter  bread  or  cracker  crumbs  on  top.  Dot  the 
crumbs  with  small  bits  of  butter,  and  baste  with  a 
little  milk  or  water,  just  as  it  goes  into  the  oven. 
Bake  until  the  top  is  brown,  not  over  ten  or  fifteen 
minutes. 


MEATS. 


THE  secret  of  properly  roasting  meat  is  to  have  a 
quick,  hot  fire  on  placing  it  in  the  oven,  that  the 
surface  being  at  once  scorched,  may  retain  the  juices. 
After  half  an  hour's  quick  roasting,  the  heat  should  be 
gradually  diminished,  until  the  ordinary  temperature 
for  roasting  meat  is  attained.  All  roast  meats  should 
be  constantly  basted  with  the  contents  of  the  dripping- 
pan,  and  poultry  may  be  dredged  with  flour  when 
put  in  the  oven.  Very  thin  slices  of  salt  pork,  not 
bacon,  which  imparts  a  smoky  flavor,  may  be  tied  over 
the  breast  of  game  birds,  and  removed  before  serving. 

BRAISED     BEEF. 

MRS.  H.  W.  CLOSSON. 

Take  a  piece,  four  inches  thick,  of  the  round  of 
beef,  from  the  upper  part;  put  it  into  a  pot,  with 
enough  water  to  half  cover  it.  Let  it  simmer  gently 
three  hours ;  when  thoroughly  tender,  remove  the  beef 
to  a  hot  platter.  Season  the  gravy  in  the  pot  with  salt 
and  pepper.  Strain  into  it  a  pint  of  stewed  tomato. 
Stir  well,  and  let  it  boil  up  once.  /Vdd  a  tablespoon* 


16  Receipts. 


ful  of  butter,  and  pour  over  the  meat  in  the  dish.  If 
used  a  second  day,  take  the  meat  only,  warm  it  in  a 
pint  of  stock;  thicken  this  with  stewed  tomato  and 
serve  as  before. 


CHICKEN   CROQUETTES. 

MRS.    A.    R.    TERRY. 

Cut  off  the  meat  of  two  boiled  or  roast  chickens,  re- 
move skin  and  fat,  and  chop  fine.  Put  a  quarter  of  a 
pound  of  butter  into  a  porcelain  kettle;  when  it  bub- 
bles up,  stir  in  two  tablespoonfuls  flour,  one  teaspoon - 
ful  salt,  one  teaspoonful  of  black  pepper,  two-thirds  of 
a  nutmeg,  one  teacup  of  chicken  broth,  the  broth  in 
which  the  chickens  were  cooked,  boiled  down  to  half 
its  quantity,  or  a  little  soup  made  of  the  bones  of  the 
roast  chickens  off  which  the  meat  has  been  chopped ; 
mix  well  together;  mould  it  with  the  hands  into  cro- 
quettes; dip  each  into  beaten  egg,  then  into  fine 
cracker  crumbs.  Set  them  in  a  cool  place,  to  harden, 
before  frying  light  brown,  in  boiling  lard. 

In  frying  croquettes,  doughnuts,  or  Saratoga  pota- 
toes, the  first  object  to  be  attained  is  to  have  a  large 
quantity  of  lard  very  hot,  and  kept  at  that  point.  The 
heat  can  be  ascertained  by  dropping  a  bit  of  bread  in. 


Meats.  17 


CHICKEN   CROQUETTES,    No.  .2. 

MRS.  GEORGE  HOADLEY. 

Boil  a  chicken  tender,  remove  skin  and  bones,  and 
chop  fine.  Wet  with  some  white  meat  soup  or  with 
drawn  butter.  Season  with  salt,  pepper,  mace,  lemon 
peel  and  juice.  Have  the  mixture  as  soft  as  it  can  be 
moulded.  Dip  in  beaten  egg,  then  in  cracker  crumbs, 
and  fry  in  boiling  lard. 

CHICKEN   SHORTCAKE. 

MRS.    ROSE    TERRY    COOKE. 

Joint  and  stew  two  fowls  till  tender,  peppering  them 
well.  When  done,  carefully  take  the  flesh  from  the 
bones,  separating  it  from  every  bit  of  fat,  skin,  sinew 
or  gristle.  Return  this  to  the  gravy,  and  set  aside 
till  cold ;  then  skim  off  all  the  fat,  pour  off  the  gravy, 
put  it  in  a  saucepan,  flavor  it  with  salt,  celery  salt, 
and  a  little  nutmeg.  Melt  a  large  spoonful  of  butter 
in  a  pan,  stir  into  it  two  large  spoonfuls  of  flour, 
till  smooth;  set  the  gravy  aside,  where  it  will  not 
boil,  and  mix  a  little  of  it,  slowly,  with  the  flour  and 
butter.  Too  much  haste  or  heat  will  make  lumps. 
When  all  is  added  to  the  gravy,  return  to  the  saucepan, 
and  boil  till  it  thickens  well,  stirring  constantly.  If 
onion  is  not  disliked  add  a  small  one  to  the  fowls, 


18  Receipts. 

during  the  first  boiling,  but  skim  it  out  of  the  gravy 
on  leaving  that  to  cool.  Make  a  cake  of  one  quart 
flour,  \)ne  teaspoonful  salt,  three  teaspoons  Royal  bak- 
ing powder,  butter  size  of  an  egg.  Sift  salt,  flour,  and 
powder  together ;  then  rub  in  the  butter  and  add  milk, 
to  make  a  soft  dough.  Roll  out  a  thin  square  or 
oblong  sheet,  the  size  of  your  platter,  and  bake  till 
well  done.  Cut  the  rest  of  the  dough  into  very  small 
rounds,  and  bake  at  the  same  time.  When  done,  split 
the  large  cake,  butter  it,  dip  out  the  chicken  with  a 
strainer,  heap  it  evenly  on  one-half  the  cake,  cover 
with  the  other,  and  pour  the  gravy  over  all.  Put  the 
small  biscuit  about  the  edge  of  the  platter,  for  garnish. 

CHICKEN  SHORTCAKE,    No.    2. 

MISS   CHARLOTTE    M.    ELY. 

Mix  two  teaspoonfuls  Royal  baking  powder  with 
one  pint  of  flour.  Rub  into  it  a  small  half  cup  of 
butter,  and  wet  it  with  a  cup  of  sweet  milk. 

Bake  in  a  quick  oven,  in  a  thin  sheet. 

Proceed  as  in  receipt  given  above. 

This  shortcake  receipt  is  excellent  for  use  with  straw- 
berries. It  is  quite  as  good  with  only  one  and  a  half 
teaspoonfuls  of  baking  powder  to  the  pint  of  flour. 


Meats.  19 

CHICKEN     JELLY. 

BRIDGET    PLUNKETT. 

Joint  the  chicken,  cover  it  with  water,  and  let  it 
simmer,  gently,  until  the  meat  will  come  from  the 
bones  easily.  Strain,  and  set  the  liquid  to  cool. 
When  cold,  skim  off  the  fat  carefully;  add  half  a  box 
of  gelatine,  warming  the  chicken  liquid  slightly,  to 
allow  of  its  mixing.  Pick  the  meat  from  the  bones, 
cutting  it  in  small  pieces.  Season  with  a  little  cay- 
enne, salt,  and  the  juice  of  a  lemon.  Add  two  hard- 
boiled  eggs  and  a  lemon,  cut  in  thin  slices.  Arrange 
in  the  mould  in  any  fanciful  pattern.  Fill  the  mould 
with  the  prepared  chicken,  and  pour  the  liquid  over  it. 

CHICKEN   CURRY. 

A   RESIDENT    OF   INDIA,    THROUGH    MISS    KING. 

Two  large  teaspoonfuls  turmeric  powder ;  one-third 
of  a  teaspoonful  of  shelled  cardamon  seeds;  one  small 
teaspoonful  cayenne  pepper;  one  teaspoonful  fine  salt; 
a  few  bits  of  cinnamon;  a  small  piece  of  green  ginger, 
sliced  ;  four  small  cloves  of  garlic ;  one  grated  cocoa- 
nut  ;  one  pint  of  milk. 

All  the  spices  to  be  pounded  separately,  then  well 
mixed,  the  grated  cocoanut  to  be  added. 


20  Receipts. 


Pour  over  these  a  pint  of  warm  water,  and  let  it 
simmer  until  the  water  is  pretty  well  absorbed.  Then 
add  the  milk,  warm. 

Rub  together  a  large  tablespoonful  of  butter  and  a 
little  flour,  and  brown  it ;  add  to  the  other  ingredients. 
The  chicken  must  be  well  boiled,  and  then  jointed  and 
cut  in  pieces.  Put  it  in  the  curry  mixture ;  let  it  boil 
up  once,  to  thoroughly  heat  it.  Stir  the  curry  well 
before  adding  chicken. 

LUNCH     DISH. 

MRS.    HEMAN    ELY. 

Take  a  pound  of  veal  steak,  removing  skin  and  fat. 
Cover  with  a  quart  of  water  and  let  it  slowly  simmer 
until  the  liquid  is  reduced  to  one  pint.  Take  out  the 
meat,  when  very  tender,  cut  it  into  dice.  Prepare  a 
mould,  by  first  wetting  it  in  cold  water.  Boil  hard  and 
slice  thin  two  eggs,  place  them  with  the  veal,  and  a  few 
thin  slices  of  lemon,  in  the  mould,  when  the  liquid  is 
ready.  Season  with  a  half  teaspoonful  of  salt,  a  tiny 
pinch  of  nutmeg,  an  eighth  of  a  teaspoonful  of  pepper, 
a  very  little  powdered  clove.  Strain  the  broth  into 
the  mould.  Set  on  ice  and  turn  out  on  a  platter. 
Should  the  liquid  refuse  to  jelly,  reheat  it  and  add  to 
the  above  quantity  an  eighth  of  a  box  of  Nelson's 
gelatine. 


Meats.  21 


LUNCH    DISH. 

MRS.    PECHIN. 

Boil  tender  two  chickens;  cut  into  dice  the  white 
meat  and  a  little  of  the  dark.  Simmer  gently,  on  the 
back  of  the  stove,  a  quart  of  cream,  with  one  very 
small  onion,  a  little  rhace,  salt,  and  pepper.  Thicken 
it  with  a  tablespoonful  of  butter,  stirred  into  a  roux, 
with  two  teaspoonfuls  of  flour.  The  consistence  of  the 
liquid  should  be  that  of  thick  cream.  Meanwhile, 
stew  a  can  of  French  mushrooms,  gently,  for  an  hour, 
in  a  pint  of  stock,  or  until  the  liquid  is  reduced  to  less 
than  half  its  original  quantity.  Boil,  until  tender,  a 
pair  of  sweet  breads  or  more,  cut  them  in  dice ;  butter 
a  large  dish;  place  on  the  bottom  a  layer  of  the 
chicken,  then  of  mushrooms,  cut  in  half,  then  of  sweet 
breads.  Pour  over  it  some  of  the  thickened  cream, 
and  fill  the  dish  with  the  alternate  layers,  in  the  order 
named.  Scatter  bread  crumbs  over  the  top,  with  little 
bits  of  butter.  Bake  an  hour. 

TIMBALE. 

MISS    PARLOA. 

Chop  fine  any  kind  of  cold  dark  meat  —  cold  stewed 
beef,  roast  beef,  veal,  mutton,  game.  Mix  with  it  a 
quarter  teaspoonful  of  pepper,  half  a  pickled  onion, 
chopped  fine,  a  teaspoonful  of  chopped  parsley,  a  cup 


22  Receipts. 

of  stock  or  milk,  two  tablespoonfuls  of  butter,  melted 
while  stirred  constantly,  to  prevent  oiling,  half  a  cup- 
ful of  fine  bread  crumbs,  a  half  teaspoonful  of  salt. 
Mix  the  seasoning  with  the  meat  and  bread  crumbs. 
Add  the  stock  and  two  well-beaten  eggs.  The  eggs 
must  be  thoroughly  incorporated  with  the  mixture  or 
it  will  present  an  unsightly  appearance  when  cooked. 
Put  into  a  well-buttered  pan  —  an  oval  charlotte  russe 
pan  is  the  best.  Set  it  into  a  pan  of  boiling  water; 
cover  with  a  bit  of  buttered  paper.  Cook  ten  or  fif- 
teen minutes.  Turn  out  on  a  hot  platter.  A  brown 
sauce  may  be  poured  over  it,  or  it  will  be  found  very 
good  without  it. 

TO    ROAST   QUAILS. 

After  thoroughly  cleansing  the  birds,  and,  if  desired, 
stuffing  them  with  bread  crumbs,  salt  and  pepper, 
moistened  with  melted  butter,  tie  thin  slices  of  fat  salt 
pork  over  the  breast.  Place  them  in  a  baking  pan 
and  set  in  a  quick  oven,  basting  them  at  first  with  a 
little  melted  butter,  then  with  the  drippings  in  the 
pan.  Roast  twenty  or  twenty-five  minutes.  Fifteen 
minutes  before  they  are  done,  place  a  small  square  of 
buttered  toast  under  each  bird,  to  receive  the  gravy 
dropping  from  it.  Send  the  quail  to  the  table,  each  on 
its  bit  of  toast,  on  a  hot  platter. 


Meats.  23 


RISSOLES. 

ADAPTED    FROM    MRS.    HENDERSON. 

Roll  a  sheet  of  puff  paste  out  a  quarter  inch  thick ; 
make  a  preparation  of  minced  chicken,  veal,  or  the 
tenderloin  of  beef,  cut  very  fine.  Heat  two  or  three 
tablespoonfuls  of  cream  with  the  same  quantity  of  stock; 
when  very  hot,  stir  into  it  a  large  teaspoonful  of  butter 
and  the  same  quantity  of  flour,  rubbed  together. 
When  quite  smooth,  add  a  quarter  of  a  teaspoonful  of 
pepper,  a  half  teaspoonful  of  salt,  a  very  little  nutmeg. 
When  the  gravy  is  quite  hot,  add  the  meat.  Let  it  get 
thoroughly  hot,  but  not  cook. 

Place  teaspoonfuls  of  the  mixture  about  three  inches 
from  the  edge  of  the  paste,  three  inches  apart.  Fold 
the  paste  over  and  strike  the  edge  of  the  hand  between 
each  one.  Cut  out  the  rissoles  with  a  small  tumbler. 
Bake,  in  a  very  quick  oven,  five  minutes. 

BEEF   HASH. 

DAVID    S.    S.    C.    JONES. 

The  prejudice  against  re-cooked  meat  is  well  founded. 
Meat  served  a  second  time  should  never  be  more 
than  warmed  over,  and  with  this  fact  thoroughly  under- 
stood, it  will  be  found  perfectly  digestible. 

In  preparing  minced  meat,  stock  should,  if  possible, 
be  employed.  But  whether  stock  or  water  forms  the 


24  Receipts. 


foundation  of  the  gravy,  it  should  be  allowed  to  be- 
come boiling  hot  in  the  saucepan.  Thicken  it  when 
boiling,  with  a  roux  of  a  tablespoonful  of  butter,  rub- 
bed together  with  a  full  teaspoonful  of  flour,  to  a  half 
pint  of  gravy.  Let  it  bubble,  stirring  until  quite 
smooth.  Season  with  salt,  pepper,  and  whatever  spice 
may  be  appropriate  to  the  meat  used.  Turn  in  the 
mince,  stirring  it  well  but  lightly  in.  Let  it  become 
very  hot,  but  not  boil  for  a  moment.  Turn  the  hash 
out  upon  a  hot  dish,  on  buttered  toast, 

Excellent  hash  can  be  made  from  cold  steak,  braised 
or  roasted  beef.  Mince  it  finely,  rejecting  the  skin  and 
fat.  Prepare  the  gravy  of  stock,  as  already  described. 
Cold  gravy  should  never  be  used  in  warming  over 
meat.  Warm  the  beef  in  the  stock.  Season  with  salt 
and  pepper  only.  Serve  on  a  hot  dish,  with  a  circle  of 
hot  boiled  rice  about  it. 


VEAL    MINCE. 

Chop  the  veal  very  fine.  Make  a  gravy  of  a  cup  of 
stock.  Season  with  salt,  pepper,  and  a  very  little 
powdered  mace  or  nutmeg.  When  very  hot,  thicken 
with  a  tablespoonful  of  butter,  stirred  with  a  scant 
teaspoonful  of  flour.  When  smooth,  add  the  minced 
veal,  and  when  hot,  stir  in  a  little  cream,  as  you  take 


Meats.  25 


it  from  the  fire.     Serve  on  slices  of  buttered  toast,  on 
a  hot  platter.     Put  thin  slices  of  lemon  on  top. 

MUTTON   HASH. 

DAVID  S.  S.  C.  JONES. 

Prepare  the  gravy  as  for  beef  hash.  Cut  the  cold 
roast  or  boiled  mutton  in  small  pieces,  with  an 
equal  quantity  of  cold  boiled  potato,  removing  skin 
and  fat.  The  quantity  of  gravy  should  be  greater 
for  this  than  for  mince.  Only  heat  the  meat  and 
potato  thoroughly,  and  serve  in  a  hot  dish. 

TURKEY   HASH. 

PLATTSBURGH    COOK    BOOK. 

Two  pounds  cold  roast  or  boiled  turkey — white  meat 
only.  Chop  it  rather  fine,  and  chop  with  it  one  head 
of  celery,  boiled  tender. 

Boil  a  quart  of  cream ;  when  boiling,  add  a  little  salt 
and  pepper,  thicken  with  a  roux,  then  put  in  the  turkey 
and  celery.  Let  the  mince  become  thoroughly  hot, 
not  boil ;  then  pour  upon  slices  of  buttered  toast, 
upon  a  hot  platter. 

Toast,  for  such  purposes,  should  be  well  browned. 
Melt  two  tablespoonfuls  of  butter,  by  pouring  upon  it 
four  tablespoonfuls  of  boiling  water,  and  dip  the  slices 
of  toast  into  it,  that  they  may  become  somewhat  soft. 
Use  more  butter  and  water,  if  you  have  a  large  number 
of  slices. 


VEGETABLES. 


STEWED    MACARONI. 

MRS.    H.  W.    CLOSSON. 

BOIL  tender  half  a  pound  of  medium-sized  macaroni ; 
when  soft,  add  half  a  pound  of  cheese,  broken  in 
small  pieces,  and  a  little  butter.     Put  in  a  hot  dish, 
and,  when    serving,  pour   over   the   whole   a   pint  of 
tomato  sauce. 

STEWED   MACARONI,   No.   2. 

OLIVE    HARPER. 

Cook  one-third  of  a  pound  of  macaroni  in  a  pint 
of  clear  beef  soup.  Let  it  cook,  gently,  fifteen  min- 
utes; add  a  saltspoonful  salt.  Take  up  the  macaroni, 
put  it  on  the  dish  in  which  it  is  to  be  served.  Sprinkle 
grated  cheese  thickly  over  it.  Pour  over  the  whole  a 
pint  of  tomato  sauce,  and  send  at  once  to  table. 

SARATOGA   POTATOES. 

MRS.  VAN    REED. 

Slice  the  potatoes  very  thin ;  let  them  stand  in  ice- 
water  for  a  few  hours,  changing  the  water  three  or  four 


Vegetables.  27 


times.  Spread  the  slices  on  a  soft  coarse  towel.  Have 
a  frying-pan  two-thirds  full  of  lard  —  a  small,  deep 
iron  kettle  is  still  better.  Heat  the  lard  very  hot, 
testing  it  by  dropping  in  it  a  bit  of  the  potato ;  if  the 
fat  is  hot  enough,  the  slice  will  immediately  puff  up 
and  rise  to  the  surface.  Pull  the  slices  of  potato  care- 
fully apart,  and  fry  two  dozen  or  so  at  a  time.  Turn 
them  with  a  fork.  They  will  be  done  in  one  minute, 
if  the  fat  is  sufficiently  hot.  Take  them  from  the 
kettle  with  a  skimmer;  drain  in  a  colander,  or  on 
sheets  of  blotting  paper.  Dust  a  little  salt  over  them, 
while  hot. 

SCOLLOPED   POTATOES. 

MRS.    GEO.  WILLEY. 

Slice  the  raw  potatoes  thin  into  a  well-buttered  dish. 
Pour  in  enough  milk  to  half  fill  the  dish.  Season  with 
salt,  and  add  a  heaping  tablespoonful  of  butter  cut 
into  little  bits.  Bake  very  slowly,  covering  the  dish 
with  a  plate  until  twenty  minutes  before  serving.  Let 
it  then  color  a  pale  brown. 

STUFFED   POTATOES. 

DAVID    S.    S.    C.    JONES. 

Select  large,  smooth  potatoes,  as  nearly  as  possible 
of  a  uniform  size.  Bake  until  thoroughly  done,  but 


28  Receipts. 


be  careful  not  to  over  cook  them.  Cut  the  top  care- 
fully off;  with  a  small  silver  fork,  scrape  the  contents 
of  each  potato  into  a  warm  bowl,  taking  care  not  to 
break  the  skin.  Mash  the  potato  with  the  fork,  adding 
salt  to  taste,  and  a  good  teaspoonful  of  butter  to  each 
potato.  When  thoroughly  mixed,  return  the  potato  to 
the  skins,  heaping  it  high,  but  not  smoothing  it.  Set 
the  potatoes  up  on  end,  in  the  dish  in  which  you  serve 
them ;  return  them  to  the  oven  to  warm,  but  avoid 
browning  them. 

If  you  prefer  it,  the  covers  can  be  replaced  on  the 
potatoes  and  retained  by  a  narrow  ribbon. 

These  potatoes  are  excellent  with  broiled  shad  or 
pompanos. 

STEWED   TOMATOES. 

MRS.   VAN    REED. 

The  southern  method  of  stewing  tomatoes  is  a  great 
improvement  upon  the  ordinary  way. 

Put  a  large  tablespoonful  of  butter  into  a  very  hot 
frying-pan ;  when  boiling,  fry  in  the  butter  one-half 
an  onion,  or  one  small  onion,  chopped  fine,  to  a  light 
brown.  Then  pour  into  the  pan  a  can  of  tomatoes,  or 
a  quart  of  the  fresh  vegetable,  cut  in  small  pieces.  Let 
it  stew  gently  an  hour,  seasoning  it  with  salt  and  pep- 
per. Thicken  with  half  a  cup  of  fine  bread  crumbs. 


Vegetables.  29 


BAKED   TOMATOES. 

MRS.    C.    A.    TERRY. 

Butter  a  baking  dish ;  cover  the  bottom  with  a  layer 
of  tomatoes,  cut  in  small  pieces.  On  this  place  a  layer 
of  fine  bread  crumbs.  Season  this  with  pepper,  salt,  a 
very  little  nutmeg,  and  small  bits  of  butter  scattered 
over  the  bread.  Repeat  until  the  dish  is  full,  having 
the  top  layer  of  bread  crumbs,  and  thickly  scattered 
with  bits  of  butter.  The  top  may  be  basted  with  a  little 
cold  water,  before  going  into  the  oven.  It  will  take  a 
quarter  of  a  pound  of  butter  to  properly  prepare  this 
dish.  Bake  an  hour  or  more,  covering  the  top  with 
card-board  for  the  first  half  hour. 

STUFFED   TOMATOES. 

MRS.    H.   W.    CLOSSON. 

Take  fine,  large  tomatoes,  of  equal  size ;  cut  out  the 
stem  end,  and,  with  a  sharp  knife,  remove  a  portion  of 
the  inside,  leaving  a  quarter  inch  of  thickness.  Stuff 
with  any  kind  of  meat,  chopped  very  fine,  seasoned 
with  salt  and  pepper,  and  mixed  with  a  quarter  its 
quantity  of  fine  bread  crumbs,  made  soft  with 
melted  butter.  Set  the  tomatoes  in  a  baking  pan,  put 
a  little  hot  water  in  the  bottom,  to  prevent  burning ; 
baste,  while  baking,  with  a  little  melted  butter  and  hot 
water,  mixed.  Serve  in  hot  dish. 


BREAD,  BISCUITS,  ETC. 

BISCUIT. 

MRS.    HOWARD. 

THE  YEAST.  —  Three  quarts  lukewarm  water;  a 
handful  of  hops ;  three  potatoes,  boiled  five 
minutes  and  grated ;  one-third  cup  of  salt ;  one- 
third  cup  of  sugar,  white ;  flour  enough  to  make  a  thin 
batter.  Boil  the  hops  in  the  water,  add  the  grated 
potato  and  flour;  when  cool,  add  one-half  cup  of 
yeast ;  when  white  on  the  top,  stir. 

THE  BISCUIT. — Two  cups  of  milk ;  one  tablespoon- 
ful  of  butter ;  one-half  teaspoonful  salt ;  one  table- 
spoonful  sugar,  white ;  one-half  cup  of  yeast.  Make 
up  the  sponge  early  in  the  morning,  and  let  it  rise. 
When  light,  cut  down  and  mould.  Let  it  rise  again, 
then  mould  into  small  rolls,  place  them  in  a  pan,  and 
let  them  rise  an  hour  and  a  half,  before  baking. 

SOUTHERN   CORN   BREAD. 

MRS.    THOS.    WAYNE. 

One  pint  corn  meal ;  three  eggs,  beaten  separately  ; 
a  small  bit  of  butter;  two  teaspoonfuls  of  baking 


Bread,  Biscuits,  Etc.  31 

powder;  one  cup  cold  boiled  rice  or  hominy;  milk  to 
make  a  thin  batter.  Bake  in  a  loaf  or  in  gem  pans. 

SOUTHERN   BISCUITS. 

MRS.  THOS.   WAYNE. 

One  tablespoonful  lard;    one  tablespoonful  butter; 

cut  up  with  a  knife  or  rubbed  fine  with  the  tips  of  cool 
»f  $tffr<  f/««»r 
ngers.    Wet  with  milk  or  water,  to  make  a  dough  like 

pie  crust,  mixing  with  a  knife.  Roll  out  very  thin, 
cut  with  the  top  of  a  claret  glass  or  small  cutter. 
Prick  and  bake  ten  minutes,  in  a  very  hot  oven. 

These  are  the  true  Southern  short  biscuits,  without 
beating;  crisp,  light,  and  which  will  keep  for  weeks. 
They  are  excellent  to  take  to  sea,  or  upon  a  journey. 

In  the  hands  of  a  Southern  cook,  they  require  no 
baking  powder ;  but  it  is  safer  to  use  a  teaspoonful  and 
a  half  of  baking  powder. 

The  success  depends  upon  the  thinness  of  the  biscuit 
and  the  heat  of  the  fire. 

BEST   CREAM   PUFFS. 

MRS.   B.   F.  D.  ADAMS. 

One  pint  of  cream;  one  pint  flour;  three  eggs, 
beaten  separately  ;  a  half  teaspoonful  of  salt.  Bake 
in  gem  pans,  in  a  very  hot  oven. 


32  Receipts. 


EGG   PUFFS. 

MRS.    JUDGE    PARKER. 

One  pint  milk ;  three  eggs ;  six  tablespoon fuls  flour. 
Beat  well  together.  Bake  in  hot  cups. 

BROWN   BREAD. 

LYDIA    TALBOT. 

Two  cups  unsifted  rye  flour ;  two  cups  sifted  Indian 
meal ;    one  cup  sifted  white  flour ;   three-quarters  cup 
molasses;    one    teaspoonful   salt;    one    pint    of  milk' 
and  water;    one  teaspoonful  soda.     Steam  four  hours 
in  mould. 

BROWN   BREAD,    No.    2. 

MRS.    JUDGE    PARKER. 

One  pint  warm  milk;  half  a  cup  of  molasses;  one  tea- 
spoonful  soda,  dissolved  in  a  very  little  warm  water ; 
half  a  teaspoonful  salt.  Stir  in  enough  graham  flour  to 
make  a  stiff  batter,  as  for  bread.  Add  half  a  cake  of 
compressed  yeast.  Beat  long  and  hard.  Let  it  rise 
over  night.  When  light,  stir  in  enough  graham  flour 
to  make  it  like  common  bread.  Put  in  pans  to  rise. 
Bake  half  an  hour. 

This  is  a  better  rule  for  brown  bread  than  is  found  in 
any  receipt  book. 


Bread,  Biscuits,  Etc.  33 

BOSTON   BROWN   BREAD. 

MRS.    JUDGE    PARKER. 

Two  cups  corn  meal ;  one  cup  rye  flour ;  two  cups 
sweet  mlik;  one  cup  sour  milk;  two-thirds  cup 
molasses;  one  teaspoonful  soda,  put  into  the  molasses; 
a  little  salt.  Put  in  a  round  tin  and  steam  three  hours. 
Do  not  cover  the  pan. 

GRAHAM   GEMS. 

MISS   WOOLSEY. 

One  pint  of  milk  or  water;  one  pint  of  sifted  gra- 
ham flour ;  a  half  teaspoonful  salt.  Beat  well.  Heat 
the  gem  pans  very  hot.  Bake  in  a  very  hot  oven. 

BROWN   SCONES. 

WASHINGTON    COOKING    SCHOOL. 

One  pound  wheaten  flour  ;  six  ounces  butter ;  a 
little  salt.  Wet  with  thick  cream.  Roll  out  and  cut 
in  thin  cakes.  Bake  on  a  griddle. 

WHEAT   MUFFINS. 

MRS.  CHAS.  A.  TERRY. 

One  quart  sour  milk;  one  tablespoonful  melted 
butter;  one  tablespoonful  sugar;  one  teaspoonful  soda; 
two  eggs,  beaten  separately;  flour  to  make  a  thin 


34  Receipts. 


batter ;  one  cup  cold  boiled  rice  or  hominy,  broken  up 
fine  with  a  fork.  Bake  in  hot  muffin  pans. 

These  muffins  can  be  made  of  sweet  milk,  using  two 
small  teaspoonfuls  of  baking  powder,  instead  of  soda. 

If  two-thirds  sour  and  one-third  sweet  milk  is  used, 
take  three-fourths  teaspoonful  of  soda,  three-fourths 
spoonful  of  baking  powder. 

WAFFLES. 

MRS.   H.  W.  CLOSSON. 

One  quart  sweet  milk ;  one  teacup  cold  boiled  rice 
or  fine  hominy ;  two  eggs,  well  beaten ;  one  teaspoonful 
sugar ;  two  teaspoonfuls  lard  or  butter,  melted ;  half 
teaspoonful  salt ;  one  small  teaspoonful  soda :  two 
small  teaspoonfuls  cream  of  tartar,  or  instead  of  these 
use  two  teaspoonfuls  of  baking  powder ;  flour  to  make 
a  thin  batter,  about  a  pint  or  more. 


CA_KE. 

BOSWELL  CAKE. 

MR.  BOSWELL,  EAST  HARTFORD. 

N  cups  of  flour ;  six  cups  of  sugar ;  three  cups  of 
butter;  eight  eggs;  three  cups  warm  milk  and 
one  wineglass  of  rum  in  it ;  one  teaspoonful  of  soda, 
dissolved  in  a  little  of  the  milk;  two  pounds  of  raisins; 
nutmeg,  or  mace.  Bake  an  hour  and  a  half. 

DELICATE   CAKE. 

MRS.   C.   A.  TERRY. 

Half  pound  butter ;  three-fourths  pound  flour ;  one 
pound  sugar;  whites  of  fourteen  eggs.  Rub  together  the 
butter  and  flour.  Add  the  sugar,  which  has  been  stirred 
lightly  into  the  well-beaten  whites  of  the  eggs.  Stir 
well.  Flavor  with  bitter  almond.  Bake  in  oblong 
sponge-cake  pans,  with  buttered  paper. 

IMPERIAL   CAKE. 

MRS.    G.  V.  WEIR. 

One  pound  butter;  one  pound  sugar;  one  pound 
flour;  one  pound  raisins;  three-fourths  pound  al- 


36  Receipts. 


monds,  blanced  and  slit ;  three-fourths  pound  citron  ; 
one  pound  currants,  if  desired ;  one  wineglass  of 
brandy  and  rose  water  (not  extract  of  rose)  ;  the  juice 
and  rind  of  a  lemon.  Rub  the  butter  and  sugar  to  a 
cream,  with  a  little  rose  water.  One  small  teaspoonful 
mace  improves  the  flavor.  Beat  the  eggs  separately. 

This  makes  three  loaves. 

Bake,  in  a  bread  oven,  about  an  hour. 

A  third  of  a  teaspoonful  of  soda,  or  less,  improves  it, 
as  there  is  so  much  fruit  in  it. 

HARTFORD    ELECTION    CAKE    YEAST. 

MRS.    SHELDON. 

Three  pints  of  water  ;  eight  good-sized  potatoes, 
peeled  and  cut  in  slices. 

Boil  in  the  water  with  a  small  handful  of  hops, 
until  tender.  Rub  through  a  sieve.  Pour  the  boiling 
water  in  which  the  potatoes  were  cooked  upon  the 
strained  potatoes,  through  a  sieve. 

Stir  in  enough  flour  to  make  a  stiff  batter. 

Make  the  batter  very  sweet  with  brown  sugar. 

Add  a  coffee  cup  of  distiller's  yeast. 

Let  it  rise  twenty-four  hours  before  using. 

Where  the  use  of  domestic  yeast  is  impracti- 
cable, that  obtained  from  the  distillery  can  be  sub- 
stituted. 


Cake.  37 

It  has  been  claimed  that  the  compressed  yeast  of 
modern  use,  is  worthless  for  making  election  cake. 
This  is  incorrect,  for  although  it  is  undoubtedly  less 
successful,  as  a  rule,  still  excellent  loaf  cake  has  been 
made  of  it.  It  requires  a  cake  and  a  half  of  Fleisch- 
man's  yeast  to  raise  seven  loaves  of  cake. 

ELECTION   CAKE,    No.   1. 

MRS.    SHELDON. 

Eight  pounds  flour ;  four  and  a  quarter  pounds 
butter  ;  four  and  a  quarter  pounds  sugar  ;  five  eggs  ; 
one  quart  home-made  yeast ;  four  pounds  raisins  ;  one 
pound  citron  ;  one  ounce  mace  ;  one  ounce  nutmeg  ; 
new  milk  to  make  the  batter  sufficiently  thin  ;  one 
tumbler  mixed  wine  and  brandy. 

Beat  to  a  cream  the  butter  and  sugar. 

Mix  half  of  it  with  the  flour  at  two  o'clock  in  the 
afternoon,  wet  with  the  new  milk,  slightly  warm.  The 
batter  should  be  thinner  than  biscuit  dough.  Add 
the  yeast;  a  little  salt.  Let  it  rise.  When  light,  at 
night,  add  all  other  ingredients,  with  balance  of  butter 
and  sugar.  Let  it  rise  again  ;  then  put  in  pans, 
making  ten  medium-sized  loaves.  Let  it  rise  an 
hour. 


38  Receipts. 


ELECTION    CAKE,    No.    2. 

MISS   REBECCA    BUTLER. 

Eight  quarts  flour  ;  three  and  a  half  pounds  sugar  ; 
three  pounds  butter ;  five  eggs ;  one  quart  home-made 
yeast ;  three  quarts  milk ;  six  pounds  raisins  ;  half 
ounce  mace  ;  half  ounce  nutmeg  ;  half  pint  wine. 

ELECTION   CAKE,    No.    3. 

MRS.    LEWIS   WELD. 

Four  and  a  half  pounds  of  flour;  two  and  a  half 
pounds  of  sugar  ;  two  and  a  quarter  pounds  of  butter ; 
four  eggs  'y  half  ounce  nutmeg ;  half  ounce  mace ;  one 
tumblerful  brandy  and  wine ;  two  pounds  raisins ;  half 
pound  citron. 

At  noon,  or  early  in  the  afternoon,  begin  making 
this  cake.  Rub  together  the  butter  and  flour ;  wet  it 
with  one  quart  of  milk,  lukewarm,  and  either  a  half  pint 
distillers'  yeast  or  one  cake  and  a  half  of  compressed 
yeast.  Beat  well,  cover  the  pan  with  a  cloth  and  set  in 
a  warm  place  to  rise.  At  night,  when  very  light,  add 
the  sugar,  spice,  and  eggs.  Set  the  pan  in  a  moder- 
ately warm  place.  Early  next  morning,  add  the  fruit 
and  wine,  the  grated  peel  of  a  lemon,  half  a  teaspoon- 
ful  extract  of  rose.  Put  into  pans  covered  with  but- 
tered paper.  Let  them  stand  an  hour,  then  put  in  as 


Cake.  39 

many  as  the  oven  will  hold,  selecting  the  smallest  pans 
to  bake  first.  A  half  teaspoonful  of  soda,  dissolved  in 
a  little  warm  water,  will  be  safe.  This  receipt  makes 
seven  loaves,  which  require  to  bake  an  hour  or  more. 

ELECTION   CAKE,    No.    4. 

MRS.    NATHANIEL   TERRY. 

Twelve  quarts  of  flour ;  six  pounds  of  sugar ;  six 
pounds  of  butter  ;  twelve  eggs ;  one  pint  wine  and 
brandy ;  one  quart  hop  yeast ;  six  pounds  raisins ;  one 
ounce  mace ;  three  ounces  nutmeg. 

This  cake  is  put  together  as  directed  in  the  preced- 
ing receipt,  except  that  half  only  of  the  butter  is 
mixed  with  the  flour,  in  making  the  sponge.  The 
remaining  butter  is  added  with  the  sugar,  when  worked 
over  at  night. 

The  receipt  makes  twelve  loaves. 

ELECTION   CAKE,    No.   5. 

MRS.    HENRY    HUDSON. 

Four  and  a  half  pounds  sugar  ;  four  and  a  quarter 
pounds  butter  ;  one  peck  sifted  flour  ;  two  quarts  of 
milk  ;  six  eggs  ;  four  and  a  half  pounds  raisins  ;  half 
pint  wine  ;  half  pint  brandy  ;  nutmeg,  and  mace. 

The  yeast  for  this  cake  is  preferably  home  made,  for 


40  Receipts. 


which  the  receipt  has  already  been  given.  The  quan- 
tity is  three-fourths  of  a  quart,  and  the  cake  is  mixed 
as  in  Receipt  No.  3. 

ELECTION    CAKE,    No.    6. 

MISS   C.    M.    ELY. 

Two  quarts  flour  ;  one  and  a  half  pounds  sugar  ; 
one  pound  butter  and  lard  ;  one  pint  home-made 
yeast  ;  one  pint  or  more  new  milk .  one  egg ;  one 
wineglass  (sherry)  of  brandy  and  wine,  mixed  ;  two 
nutmegs  ;  one  pound  raisins. 

Mix  at  2  P.M.,  adding  half  the  butter  and  sugar, 
worked  to  a  cream,  with  yeast,  milk,  a  little  salt,  and 
all  the  flour.  When  light,  at  evening,  work  in  the  rest 
of  the  materials.  Beat  well.  Let  it  rise  over  night, 
and,  in  the  morning,  work  over,  put  in  pans,  and  let  it 
rise  an  hour.  Bake  in  moderate  oven.  Frost  the 
loaves. 

ELECTION   CAKE,    No.   7. 

WINDSOR,    CONN. 

Six  pounds  flour  ;  three  and  a  half  pounds  sugar  ; 
two  and  a  half  pounds  butter  and  lard,  beaten  to  a 
cream. 

Take  the  flour  and  half  the  shortening,  with  one 
'and  a  half  cups  of  good  yeast  and  milk  enough  to 


Cake.  41 

make  a  stiff  batter.  Let  it  rise  over  night,  then  add 
the  rest  of  the  shortening,  and  let  it  rise  again.  When 
light,  add  nutmeg,  mace,  half  a  pirft  of  St.  Croix  rum, 
one  and  a  half  pounds  of  raisins,  one  orange,  a 
pound  of  citron.  Add  the  well-beaten  whites  of  two 
eggs,  two  teaspoonfuls  of  baking  powder.  Put  the 
batter  in  the  pans  ;  allow  it  to  rise  an  hour. 

ELECTION   CAKE,   No.    8. 

MRS.  CHARLES  H.   BRAINARD. 

It  is  essensial  for  this  cake  that  the  yeast  should  be 
made  expressly  for  it. 

Boil  one  potato  in  a  pint  of  water  ;  ten  minutes  be- 
fore it  is  soft,  add  a  teaspoonful  of  hops.  The  water 
should  be  reduced  one-half.  Rub  the  potato  through 
a  hair  sieve,  and,  when  cool,  add  to  the  hop  water  one- 
sixth  of  a  Fleischman  yeast  cake  and  four  tablespoon - 
fuls  of  flour,  taken  from  that  weighed  out  for  the  cake. 
Rub  smooth,  stir  into  the  liquid,  and  let  the  whole  rise, 
adding  a  half  teaspoonful  of  salt. 

THE  CAKE  — The  receipt,  in  full,  makes  fourteen 
loaves,  and  is  usually  divided. 

Eight  pounds  pastry  flour  ;  four  and  a  half  pounds 
sugar  ;  four  and  a  half  pounds  butter  (part  Deerfoot  or 
Strawberry  Hill  lard  can  be  used)  ;  six  pounds  raisins ; 


42  Receipts. 

two  pounds  citron ;  two  pounds  currants  or  Sultana 
raisins ;  one  ounce  nutmeg  ;  half  ounce  mace ;  eight 
eggs;  one  and  a  half  gills  of  brandy;  one  and  a  half 
gills  of  wine;  three  pints  milk ;  the  juice  of  one  or  two 
oranges  and  a  little  grated  peel. 

At  noon,  rub  well  together  the  butter  and  sugar, 
until  like  pudding  sauce. 

Mix  well  half  of  this  with  the  flour;  add  the  milk, 
which  must  be  lukewarm ;  a  teaspoonful  of  salt ;  the 
eggs,  and  lastly,  the  yeast.  Beat  it  half  an  hour.  Set 
in  warm  place.  By  ten  o'clock  it  will  be  light.  Add 
the  remaining  butter  and  sugar,  wine,  brandy,  spices, 
and  orange  juice.  Beat  half  an  hour.  Set  it  in  a 
warm  place  until  morning.  Stir  into  it,  very  lightly, 
the  fruit,  well  dredged  with  flour,  which  must  be  taken 
from  that  measured  for  the  cake. 

Let  it  stand  in  the  pans,  which  must  be  lined  with 
buttered  paper,  an  hour  and  a  half  before  baking.  It 
must  not  be  stirred  in  the  oven,  nor  the  place  of  the 
pans  changed. 

Frost  the  loaves.  The  pans  must  be  filled  two- 
thirds  full.  The  batter  must  be  very  thin  ;  if  too  stiff, 
warm  with  a  little  warm  milk. 


Cake.  43 

ELECTION   CAKE,    No.    9. 

"CHOICE    RECEIPTS." 

Four  pounds  flour;  two  pounds  sugar;  one  pound 
lard ;  one  pound  butter ;  two  pounds  raisins ;  one 
pound  citron ;  four  eggs ;  one  quart  of  new  milk  ;  two 
heaping  teaspoonfuls  mace ;  four  nutmegs ;  a  tumbler. 
ful  of  wine  and  brandy ;  one  pint  home-made  yeast. 

In  the  morning,  cream  the  butter  and  lard,  and, 
when  very  light,  add  the  sugar,  mixing  well.  Take  a 
little  less  than  half  the  butter  and  rub  well  into  the 
flour,  which  should  be  well  warmed;  add  the  milk, 
slightly  warmed,  and  the  yeast.  Mix  thoroughly,  and 
let  it  stand  where  it  will  keep  warm  until  it  becomes 
very  light,  which  should  be  about  nine  or  ten  o'clock 
at  night.  Do  not  disturb  it  while  rising. 

Beat  the  eggs  separately  and  mix  with  the  remainder 
of  the  shortening,  adding  the  spice  and  wine,  etc. 
Mix  well,  and  let  it  rise  a  second  time.  In  the  morn- 
ing, when  light,  fill  the  pans  two-thirds  full,  putting  in 
a  little  at  a  time,  and  dropping  the  fruit  in  thickly  in 
layers.  Bake  in  a  slow  oven. 

THE  YEAST  — Boil  a  small  handful  of  hops  in  one 
quart  of  water,  strain  through  a  sieve  ;  pour,  boiling 
hot,  over  the  flour,  to  make  a  thin  batter.  When  cool, 
add  a  half  pint  of  distillery  yeast;  strain  again,  and  let 


44  Receipts. 

it  stand  until  very  light  and  foaming.      Make  the  yeast 
the  day  before  it  is  to  be  used. 

ELECTION   CAKE,  No.   10,  PLAIN. 

MISS    MARY    ANN    OLCOTT. 

Three  cups  of  new  milk,  warm ;  one  cup  sugar ;  one 
cup  home-made  yeast. 

At  two  o'clock  P.M.  make  a  stiff  batter,  and  let  it 
rise.  Beat  well,  and  add,  about  bed  time,  three  cups 
of  sugar;  two  cups  of  butter;  half  cup  sweet  lard; 
one  egg ;  one  pound  raisins ;  half  pound  citron,  sliced 
thin ;  three  nutmegs ;  four  teaspoonfuls  mace,  pow- 
dered ;  half  wineglass  brandy  ;  half  wineglass  wine. 

ELECTION   CAKE,    No.    11. 

MISS    GLEASON. 

Ten  cups  of  flour ;  four  cups  milk ;  two  cups  sugar  ; 
one  cup  home-made  yeast,  or  two  thirds  of  a  cup  of 
distillers'  yeast,  omitting  a  little  to  add  in  the  morn- 
ing. 

Beat  the  batter  well.     Let  it  rise  over  night. 

Take  two  cups  of  sugar;    three  cups  butter;    two 

eggs. 

Add  the  balance  of  yeast  and  these  ingredients  to 
the  batter;  beat  very  hard,  and,  when  well  mixed,  let 


Cake.  45 

it  rise  again.  When  very  light,  add  half  ounce  of  nut- 
meg and  a  quarter  ounce  of  mace ;  two  pounds  raisins ; 
one  pound  citron ;  one  teaspoonful  of  soda ;  two  tea- 
spoonfuls  of  cream  tartar ;  one  wineglass  of  brandy. 

Let  the  cake  rise  again,  in  the  pans,  before  putting 
it  in  the  oven. 

QUICK   LOAF   CAKE. 

MISS    H.  W.    TERRY. 

One  and  a  half  pounds  flour ;  half  pound  butter  ; 
three-fourths  pound  sugar ;  three  eggs ;  one  glass  of 
wine;  one  cup  of  milk;  half  a  nutmeg;  half  a  tea- 
spoonful  cinnamon  ;  two  teaspoonfuls  baking  powder ; 
one  pound  raisins. 

MADELINES. 

ADAPTED    BY    E.    T.    J. 

These  delicious  little  cakes  can  be  either  made  of 
very  rich  batter,  in  which  case  they  can  be  kept  much 
longer,  or  after  a  simpler  receipt. 

Three-quarters  pound  of  butter ;  one  pound  sugar ; 
one  pound  flour;  nine  eggs;  half  wineglass  brandy; 
grated  peel  of  one  lemon ;  half  grated  nutmeg ;  half 
teaspoonful  Royal  baking  powder. 

Stir  butter  to  a  cream,  add  sugar,  beat  well.  Add  the 
beaten  yolks  of  eggs  alternately,  with  half  the  flour,  then 


46  Receipts. 


the  beaten  whites  with  the  balance  of  flour.  The  brandy, 
spices,  and  lemon  may  be  added  to  sugar  and  butter, 
when  beaten  well.  Sift  the  baking  powder  in  the  flour 
before  adding  eggs.  Butter  two  or  three  dripping  pans 
well.  Pour  in  the  batter  half  an  inch  thick.  Fill  as 
many  pans  as  the  oven  will  hold.  The  mixture  will 
bake  in  ten  minutes  in  a  moderate  oven. 

When  it  has  been  out  of  the  oven  two  minutes,  cut 
it  in  squares  with  a  warm  knife.  Spread  each  square 
with  either  strawberry,  raspberry,  apricot,  or  green 
gage  jam  (the  very  acid  kinds  will  not  do),  or  chopped 
crystalized  fruits,  or  chopped  blanched  nuts.  On  this 
drop  from  a  spoon  a  thick  layer  of  soft  frosting, 
taking  care  that  it  does  not  run  down  the  sides.  Make 
the  frosting  as  follows  : 

To  the  white  of  one  egg,  take  a  heaping  cup  of 
powdered  sugar,  stir  it  in  without  first  beating  the  egg, 
add  three  drops  of  rose  water,  five  of  vanilla,  and  the 
juice  of  a  quarter  of  a  lemon. 

MADELINES,    No.    2. 

ADAPTED  BY  E.   T.  J. 

One  cup  butter ;  two  cups  sugar ;  two-thirds  cup 
milk;  six  eggs;  two  small  teaspoonfuls  baking  powder; 
two  and  a  half  cups  flour.  Flavor  with  half  a  glass 


Cake.  47 

brandy,   half   a    nutmeg,   and    the    grated    rind    of    a 
lemon. 

Bake  as  directed  in  preceding  receipt,  and  use  the 
jam  and  frosting  in  the  same  way.  These  are  very 
delicate  and  light,  but  will  not  keep  as  long  as  made- 
lines  made  of  richer  cake. 

"FIVE   O'CLOCKS." 

E.    T.    J. 

One  cup  of  butter ;  two  cups  of  sugar ;  three  cups 
of  sifted  flour;  four  eggs,  beaten  separately;  half  cup 
milk  or  sour  cream  —  if  cream  is  used,  add  a  quarter 
teaspoonful  of  soda ;  half  a  nutmeg ;  ten  drops  rose 
water;  grated  peel  of  one  lemon;  one  dessertspoonful 
vanilla;  one  glass  sherry  or  half  glass  brandy  ;  half  a 
pound  of  citron,  cut  fine. 

Stir  butter  and  sugar  together,  add  the  wine,  flavor- 
ing, and  lemon  peel.  Stir  in  the  milk,  alternately, 
with  half  the  flour.  Add  two  level  teaspoofuls  baking 
powder  in  a  little  of  the  flour.  Stir  in  the  beaten 
eggs,  alternately,  with  the  remaining  flour,  reserving  a 
very  little  to  dredge  the  citron. 

Lastly,  add  the  fruit.  Half  a  pound  of  raisins  may 
be  used,  if  desired.  Bake  in  small  block-tin  patty- 
pans. This  receipt  makes  sixty  cakes.  Frost  with  the 
Asquam  frosting.  Two  eggs  will  frost  all. 


48  Receipts. 

ASQUAM    FROSTING. 

E.    T.    J. 

To  the  white  of  one  egg,  take  one  and  a  quarter 
cups  of  pulverized  sugar.  Stir  in  the  sugar  without 
beating  the  egg.  Add  three  drops  rose  water,  ten  of 
vanilla,  and  the  juice  of  half  a  lemon.  It  will  at 
once  become  very  white,  and  will  harden  in  a  very  few 
moments,  which  is  its  chief  claim  to  distinction. 

BLACK   CAKE. 

MRS.    G.  V.    N.    LOTHROP. 

Two  pounds  butter  ;  two  pounds  sugar  ;  two  pounds 
flour  ;  five  pounds  raisins  ;  five  pounds  currants ;  two 
pounds  citron ;  twenty  eggs ;  one  tumblerful  brandy ; 
one  tumblerful  wine ;  one  tablespoonful  cloves ;  two 
tablespoonfuls  cinnamon  ;  two  tablespoonfuls  mace. 

BLACK   CAKE,    No.    2. 

MRS.    DAVENPORT. 

Thirteen  pounds  raisins;  three  pounds  preserved 
lemon  peel;  three  pounds  citron;  five  pounds  cur- 
rants; four  pounds  butter;  six  pounds  sugar;  four 
pounds  flour;  thirty-six  eggs;  two  ounces  mace, 
ground ;  half  ounce  nutmeg ;  half  box  cinnamon, 
ground  ;  half  box  cloves ;  one  pint  molasses  ;  two  and 
a  half  pints  whiskey  and  wine. 


Cake.  49 

This  is  absolutely  perfect  cake,  and  has  been  tried 
many  times.  The  receipt  given  makes  about  fifty 
pounds.  One- quarter  of  the  receipt  is  enough  for 
ordinary  occasions.  Do  not  attempt  to  bake  it  in  the 
house,  but  send  to  a  baker. 

ANGEL     CAKE. 

HOTEL   CAPITOL,    HARTFORD. 

Whites  of  eight  eggs,  well  beaten ;  one  cup  pulver- 
ized sugar ;  half  cup  flour ;  half  cup  corn  starch  ;  one 
teaspoonful  baking  powder,  sifted  with  flour,  sugar, 
and  starch;  add  eggs.  Flavor  with  lemon. 

FRUIT   CAKE. 

MRS.    WM.    THOMPSON. 

One  pound  flour;  one  pound  sugar;  one  pound 
butter;  one  pound  eggs;  two  pounds  raisins;  two 
pounds  currants;  half  pound  citron;  mace,  nutmeg, 
cinnamon,  and  cloves,  one-half  ounce  each;  one  glass 
of  brandy;  half  teaspoonful  soda. 

SPONGE    CAKE. 

MRS.    FORD. 

Twelve  eggs ;  the  weight  of  ten  eggs  in  powdered 
sugar,  and  the  weight  of  five  large  eggs  in  flour  ;  the 
grated  peel  of  a  large  lemon  and  half  the  juice. 


50  Receipts. 


Stir  together  the  yolks  of  eggs,  and  sugar  till  very  light. 
A  wooden  spoon  or  a  Dover  egg  beater  will  do  best 
to  beat  with.  When  light,  add  the  lemon  peel  and 
juice. 

Beat  the  whites  very  light,  and  stir  in  gently,  but 
thoroughly,  with  a  silver  fork. 

Sift  the  flour  in,  in  three  instalments,  stirring  it  in 
as  lightly  as  consistent  with  thorough  mixing.  Prac- 
tice will  give  the  best  peculiar  movement  of  the  fork 
or  spoon  which  scatters  the  flour,  while  mixing  it  in. 
If  the  eggs  are  large,  this  quantity  will  make  a  large 
milk  pan  loaf  and  two  oblong  bread  pan  loaves.  If 
the  eggs  are  small,  the  quantity  will  fill  the  milk  pan, 
and  is  much  the  best  way  to  bake  it.  Line  the  pan 
with  stiff  white  paper,  making  the  sides  straight.  Bake 
an  hour,  in  a  moderate  oven,  watching  carefully,  to 
avoid  burning. 

This  cake  is  the  handsomest  of  all  sponge  rakes. 

SPONGE    CAKE,    No.    2. 

MISS    WOOLSEY. 

Twelve  eggs ;  the  weight  of  twelve  in  sugar,  and  of 
six  in  flour ;  the  grated  peel  and  juice  of  one  lemon. 
Proceed  as  in  the  first  receipt.  The  preponderance  of 
sugar  makes  the  cake  less  handsome  than  the  first 
receipt,  but  moister,  and  with  a  sugary  crust  on  top. 


Cake.  51 

If  sponge  cake  is  frosted,  the  icing  should  be  flavored 
with  lemon  juice. 

SPONGE   CAKE,    No.    3. 

MRS.  ROSE    TERRY    COOKE. 

Nine  eggs,  ten  if  small ;  one  pound  pulverized 
sugar;  half  pound  flour  (pastry);  the  juice  and  peel, 
grated,  of  a  lemon.  Add  the  sugar  to  the  whites, 
sifting  it  in,  and  beating  it  in  with  a  fork. 

Add  the  yolks  next,  then  the  flour,  lastly,  the  lemon 
juice  and  peel. 

Line  the  pans  with  buttered  paper.  Bake  in  a 
moderate  oven.  When  the  cake  is  in  the  oven,  sit 
down  by  the  oven  door,  and  watch  till  it  is  done. 

COCOANUT   CAKE. 

MISS    FARRAN. 

One  cup  "of  butter;  two  cups  of  sugar;  two-thirds 
cup  of  milk ;  whites  of  six  eggs ;  yolks  of  four  eggs ; 
two  and  a  half  cups  of  flour;  two  teaspoonfuls  baking 
powder.  Flavor  with  a  tablespoonful  of  vanilla. 

Bake  in  four  layers. 

FILLING. — Three  eggs,  with  the  yolks  of  the  two 
remaining  from  the  cake,  well  beaten  ;  one  cup  of 
sugar;  the  juice  of  two  lemons.  Cook  in  vessel  set  in 


52  Receipts. 


hot  water,  on  the  stove,  until  it  thickens.  Stir  con- 
stantly. 

When  cold,  stir  into  it  a  third  part  of  two  grated 
cocoanuts.  Spread  upon  three  of  the  cakes. 

FROSTING. — Make  a  thick,  stiff,  soft  frosting,  using 
a  heaping  cup  of  sugar  to  the  white  of  one  egg,  and 
only  a  half  teaspoonful  of  lemon  juice,  to  whiten  it. 
Flavor  with  half  a  teaspoonful  of  vanilla  extract ;  mix 
with  it  a  third  part  of  two  grated  cocoanuts  —  that  is, 
half  of  what  is  left.  Spread  over  the  top  and  sides  of 
the  loaf,  and,  while  soft,  shower  over  it  the  remainder 
of  the  cocoanut,  insuring  its  adhering  to  the  cake. 

This  is  the  most  delicious  of  all  cocoanut  cakes.  It 
is  a  dessert  dish  properly,  to  be  eaten  with  a  fork. 

POUND     CAKE. 

MRS.   FARNSWORTH. 

One  pound  two  ounces  of  butter;  one  pound  sugar; 
fourteen  ounces  flour;  ten  eggs,  beaten  separately; 
half  teaspoonful  mace ;  one  wineglass  brandy. 

POUND    CAKE,    No.    2. 

MRS.    H.  W.    CLOSSON. 

One  pound  sugar ;  three-fourths  pound  butter  ;  one 
pound  flour ;  ten  eggs,  beaten  separately ;  one  pound 
raisins,  or  half  pound  citron ;  three-fourths  wineglass 


Cake.  53 

brandy ;  ten  drops  extract  of  rose ;  half  a  nutmeg  ;• 
grated  peel  of  one  lemon.  Stir,  till  very  light,  the 
butter  and  sugar  together.  Mix  the  yolks,  whites, 
and  flour,  alternately.  Lastly,  add  the  flavoring  and 
the  raisins,  dredged  with  a  little  of  the  flour. 

WHITE   MOUNTAIN   CAKE. 

ADAPTED    BY    E.    T.    J. 

One  pound  sugar ;  half  pound  butter ;  one  pound 
flour ;  six  eggs,  beaten  separately  ;  two  scant  teaspoon- 
fuls  Royal  baking  powder,  sifted  into  a  little  of  the 
flour;  one  dessertspoonful  of  vanilla;  half  teaspoon- 
ful  extract  of  lemon,  or  a  very  few  drops  of  extract  of 
bitter  almond,  a  few  drops  of  rose,  and  half  a  tea- 
spoonful  of  vanilla;  two-thirds  cup  of  milk. 

The  quantity  of  flour  in  this  and  all  cakes,  save 
sponge  cake,  may  require  to  be  slightly  varied,  owing 
to  the  size  of  the  eggs  or  the  quantity  of  flavoring. 
The  batter  should  be  thin  as  prudent  for  baking  in 
jelly  cake  pans,  and  may  be  tested  by  a  small  cake. 
The  batter  will  make  two  loaves  of  three  cakes  each, 
and  may  be  divided  before  flavoring.  The  White 
Mountain  Cake  being  flavored  as  directed  above,  and, 
when  baked,  spread  with  a  frosting  made  in  the  pro- 
portion of  one  heaping  cup  of  powdered  sugar  to  the 
white  of  an  egg,  and  a  quarter  only  of  the  juice  of  a 


54  Receipts. 

lemon,  the  flavoring  to  correspond  with  that  of  the 
cake.  Spread  it  as  thickly  as  possible  over  the  cake, 
and  lay  the  cakes  one  upon  another,  frosting  the  top 
with  slightly  stiffer  icing. 

The  other  half  of  the  batter  may  be  varied  by  adding 
a  glass  of  sherry,  a  little  nutmeg,  and  ten  drops  of  rose 
extract,  instead  of  the  flavoring  used  before.  This  loaf 
can  have  jelly  between  the  layers,  the  top  being  iced 
with  the  frosting  used  for  the  first  loaf. 

If  desired,  a  quarter  of  a  pound  of  citron,  or  a  half 
pound  of  raisins,  can  be  added  to  the  batter  just  de- 
scribed, and  baked  in  small  patty  pans. 

The  loaves  can  be  filled  with  many  other  mixtures — 
with  grated  orange,  made  very  stiff  with  sugar,  in 
which  case  the  flavoring  of  the  cake  should  be  a  little 
orange  or  lemon  juice,  mixed,  with  a  tiny  quantity  of 
the  grated  peel;  or  with  cocoanut  or  chocolate. 

TUMBLER   CAKE. 

MRS.    BRINCKE. 

One  large  tumbler  of  butter  ;  one  large  tumbler 
sugar ;  one  small  tumbler  milk  ;  one  small  tumbler 
molasses  ;  five  tumblers  flour  ;  four  eggs  ;  one  and  a 
half  teaspoonfuls  soda ;  one  pound  raisins ;  one 
pound  currants  ;  half  pound  citron  ;  one  teaspoonful 
each  of  mace,  clove,  nutmeg,  and  cinnamon. 


Cake.  55 

FRUIT   CAKE. 

MRS.  THOS.  BELKNAP. 

Three-fourths  pound  butter ;  one  pound  darkest 
brown  sugar  ;  one  pound  two  ounces  browned  flour  ; 
half  pint  molasses  \  half  pint  milk ;  one  wineglass 
sherry  ;  four  eggs,  beaten  well ;  one  teaspoonful  soda  ; 
one  tablespoonful  cloves  ;  one  tablespoonful  allspice  ; 
two  nutmegs. 

This  receipt  will  make  two  loaves  of  cake,  and  will 
keep  for  weeks. 

CINNAMON   WAFERS. 

MISS    FARRAN. 

One  pound  white  sugar ;  quarter  pound  butter ; 
three  eggs  ;  three  tablespoonfuls  ground  cinnamon  ; 
one  dessertspoonful  vanilla  extract ;  one  teaspoonful 
baking  powder.  Flour  only  sufficient  to  roll  out  thin. 
Cut  into  small  cakes,  with  top  of  a  wineglass.  When 
baked,  drop  a  spot  of  frosting  in  the  middle  of  each 
cake.  Use  to  make  it  whites  of  two  eggs  ;  two  cups 
powdered  sugar  ;  ten  drops  vanilla  ;  a  dessertspoonful 
of  lemon  juice.  The  wafers  will  keep  four  or  five  days, 
but  not  longer.  On  losing  their  freshness,  they  become 
powdery  and  tasteless. 

Be  careful  to  obtain  the  cinnamon  from  the  drug- 
gist. If  stale,  the  wafers  are  ruined. 


56  Receipts. 


SAND    CAKES. 

PLATTSBURG    COOK    BOOK. 

One  pound  sugar ;  half  pound  butter ;  yolks  of 
two  eggs  and  white  of  one  ;  one  pound  flour.  Mix 
the  butter  and  sugar  thoroughly,  add  eggs,  well  beaten, 
and  flour,  alternately.  Roll  out  the  cakes  thin.  Wet 
the  tops  with  the  white  of  egg,  beaten  stiff.  Sprinkle 
over  them  powdered  sugar,  ground  cinnamon,  and  a 
few  bits  blanched  almond. 


SUGAR    CAKES. 

JAMAICA,  L.  I. 

Two  cups  powdered  sugar;  one  cup  of  butter;  four 
eggs,  whites  and  yolks  beaten  separately;  half  a  nut- 
meg, and  a  little  mace;  flour  enough  to  roll  out  soft. 
Cut  in  small  cakes.  Sprinkle  granulated  sugar  on  the 
top. 

JACKSON    JUMBLES. 

MRS.    NATHANIEL    TERRY. 

Three  cups  sugar  ;  one  cup  butter  ;  three  and  a 
half  cups  unsifted  flour,  or  five  cups  sifted  flour  ;  one 
cup  sour  cream  ;  nutmeg  ;  a  little  rose  water  (if  ex- 
tract of  rose,  ten  drops),  or  vanilla  ;  two  eggs. 


Cake.  57 

WATER   COOKIES. 

MRS.    NATHANIEL    TERRY. 

Three  pounds  flour  ;  one  and  a  half  pounds  sugar  ; 
three-fourths  pound  butter ;  two  teaspoonfuls  soda, 
dissolved  in  a  little  hot  water.  Rub  the  butter  into 
the  flour,  as  if  for  pastry.  Dissolve  the  sugar  in  a 
half  pint  of  boiling  water.  When  cold,  wet  with  this 
syrup  the  flour  and  butter,  mixing  as  if  making  pastry. 

Roll  very  thin.     They  will  keep  some  time. 

The  flavoring  can  be  vanilla,  nutmeg,  or  cinnamon. 
The  receipt  makes  a  large  quantity.  If  properly 
made,  they  are  crisp  and  light  as  pastry,  not  hard. 

MOLASSES    GINGERBREAD. 

(WITHOUT  EGGS.)  MISS  WOODBRIDGE. 
One  pint  molasses  ;  one  cup  melted  butter ;  one 
tablespoonful  ginger ;  one  teaspoonful  cinnamon ;  a 
little  nutmeg  and  clove  ;  one  cup  cold  water.  Stir 
into  the  molasses  a  teaspoonful  of  soda.  Beat  hard 
until  it  foams  high.  Add  the  other  ingredients,  with 
enough  flour  to  make  it  stiff.  Lastly,  add  the  cupful 

of  water. 

GINGERBREAD. 

MRS.    G.    V.    N.    LOTHROP. 

Two  cups  of  molasses  ;  half  cup  of  butter  ;  half 
cup  of  brown  sugar  ;  one  cup  of  sour  milk  ;  a  little 


58  Receipts. 

more  than  three  cups  of  flour ;  three-fourths  teaspoon- 
ful  of  soda,  dissolved  in  a  little  water  and  stirred  into 
the  molasses,  and  three-fourths  teaspoonful  of  soda, 
dissolved  in  the  milk  ;  two  teaspoonfuls  ginger. 

GINGERBREAD,    No.    2. 

MEADOW    BANK. 

Two  cups  West  India  molasses  ;  one  cup  brown 
sugar  ;  one  cup  sour  milk  ;  half  cup  butter  ;  one  tea- 
spoonful  soda  ;  one  teaspoonful  ginger  ;  a  little  salt. 

Add  soda  to  the  milk,  which  add  after  the  other 
ingredients  have  been  well  stirred  together.  Use  only 
enough  flour  to  permit  the  batter  to  be  dropped  in 
cakes. 

HARD   SUGAR   GINGERBREAD. 

MRS.    NATHANIEL    TERRY. 

One  and  a  half  cups  white  sugar ;  two  eggs  ;  a 
piece  of  butter  as  large  as  an  egg  ;  one  tablespoonful 
ground  ginger ;  one  teaspoonful  lemon  juice  ;  one  tea- 
spoonful  soda,  dissolved  in  two  tablespoonfuls  of  milk; 
flour  enough  to  make  a  batter  which  can  be  rolled 
out.  Roll  very  thin.  Mark  in  strips,  with  jagging 
iron.  Sprinkle  white  sugar  on  them.  Bake  a  pale 
brown,  in  quick  oven. 

The  flour  is  added  after  all  other  ingredients. 


Cake.  59 

GINGER   SNAPS. 

MRS.    NATHANIEL    TERRY. 

One  quart  molasses  ;  one  pound  butter ;  half  pound 
sugar  ;  one  ounce  cloves  ;  one  cup  ginger  ;  one  tea- 
spoonful  soda  ;  as  little  flour  as  can  be  used  to  roll 
out  the  cakes. 

They  are  very  crisp  and  delicate. 

GINGER   SNAPS,    No.    2. 

LYDIA    TALBOT. 

One  and  a  half  cups  molasses,  West  India  ;  one  tea- 
spoonful  soda.  Boil  the  molasses,  stir  in  the  soda, 
pour  it,  when  boiling  hot,  over  three  tablespoonfuls  of 
lard  or  butter.  Add  a  little  salt. 

Two  tablespoonfuls  ginger  ;  half  teaspoonful  clove  ; 
one  teaspoonful  cinnamon  ;  flour  to  roll  out  thin. 


PUDDINGS. 


APPLE    PUDDING. 

MISS    CORSON. 

T3UTTER  thickly  an  earthenware  pudding  mould 
*-*  or  bowl  with  cold  butter.  Press  a  layer  of  bread 
crumbs,  an  inch  thick,  all  through  the  mould,  as  a 
lining.  Fill  the  middle  with  good  cooking  apples, 
stewed,  mixed  with  enough  sugar  to  make  it  moder- 
ately sweet ;  a  little  nutmeg  or  grated  lemon  peel ;  a 
tablespoonful  of  butter,  which  will  melt  of  itself,  when 
the  apple  is  hot.  Add  one  egg,  well  beaten.  Scatter 
bread  crumbs  over  the  top,  and  small  bits  of  butter. 
Bake  fifteen  minutes,  and  turn  out  on  a  platter. 
Eat  with  Asquam  sauce. 

BREAD    BATTER    PUDDING. 

MRS.  THOS.  WAYNE. 

Heat  a  quart  of  milk,  and  pour  upon  two  teacups 
of  fine  bread  crumbs.  Beat  well,  and,  when  pretty 
smooth,  add  half  teaspoonful  of  salt,  and,  when  a  little 
cool,  five  eggs,  beaten  separately.  Bake,  in  a  buttered 
dish,  until  it  is  set,  but  not  till  it  separates.  Eat  with 
hot  liquid  sauce. 


Puddings.  61 


SOUFFLE    PUDDING. 

MRS.    HARRISON. 

One  tumbler  of  milk  ;  two  heaping  tablespoonfuls 
of  flour ;  quarter  pound  of  butter  ;  two  tablespoonfuls 
of  sugar ;  four  eggs.  Mix  butter,  sugar,  and  flour 
together.  Add  the  milk,  and'  put  in  a  saucepan  over 
the  fire,  stirring  until  it  thickens. 

Remove  from  fire,  and  stir  the  yolks  of  the  eggs, 
unbeaten.  Beat  very  hard.  Let  the  mixture  cool. 
Add  the  whites  of  the  eggs,  beaten  very  light,  just 
before  putting  into  the  oven. 

Bake  twenty  minutes,  and  serve  with  hot  wine 
sauce. 

ORANGE  OR  LEMON  PUDDING. 

MRS.   A.  R.  TERRY. 

Wet  two  tablespoonfuls  corn  starch  with  a  little 
cold  water  ;  when  smooth,  pour  over  it  a  pint  and  a 
half  of  boiling  water,  as  if  making  starch.  When  clear 
and  thick,  add  the  yolks  of  two  well- beaten  eggs,  and 
the  juice  of  five  oranges  and  one  lemon,  or  four 
lemons  and  two  oranges,  with  six  heaping  tablespoon- 
fuls of  sugar.  Pour  into  a  dish  or  mould;  when  quite 
stiff,  pour  over  the  top  a  meringue  made  of  the 
whites  of  the  eggs,  beaten  with  six  tablespoonfuls 
sugar  and  the  juice  of  half  a  lemon.  Do  not  allow  it 


62  Receipts. 


to  brown,  but  put  in  the  oven,  with  doors  open,  until 
it  sets. 

INDIAN   PUDDING. 

(WITHOUT  EGGS.)     MISS  WOODBRIDGE. 

Seven  lablespoonfuls  Indian  meal,  stirred  into  a 
quart  of  scalding  milk  ;  one  cup  molasses  ;  butter  the 
size  of  an  egg  ;  one  teaspoonful  powdered  cinnamon  ; 
half  teaspoonful  ginger  ;  one  cup  cold  water,  added  as 
the  pudding  goes  into  the  oven. 

Bake  three-fourths  of  an  hour. 

INDIAN    PUDDING,  No.  2. 

MRS.    JUDGE    PARKER. 

One  quart  milk,  well  boiled  ;  half  pint  corn  meal, 
sprinkled  in  the  milk  when  hot  (have  the  meal  well 
sifted)  ;  half  pint  molasses ;  one  teaspoonful  salt  ; 
butter  the  size  of  an  egg.  Mix  all  thoroughly.  Pour 
over  all  a  pint  of  cold  milk.  Stir  thoroughly.  Put  in 
a  buttered  baking  dish,  and  bake  two  hours. 

INDIAN   PUDDING,    No.    3. 

MRS.    ROSE    TERRY    COOKE. 

Three  quarts  and  one  pint  sweet  milk ;  three  table- 
spoonfuls  (heaped)  of  ordinary  corn  meal,  not  granula- 
ted ;  one  teacup  molasses;  one  teaspoon  salt;  half  cup 
butter;  ginger  to  taste.  Boil  one  quart  milk,  add  to  it 


Puddings.  63- 


molasses,  butter,  salt,  and  spice,  and  meal  stiired 
smooth  with  a  little  cold  milk;  scald  well  and  then 
turn  into  a  well-buttered  baking  dish.  When  it  begins 
to  crust  over,  stir  it  all  up  from  the  bottom,  and  add 
one  pint  cold  milk.  Repeat  this  process  every  half 
hour,  or  oftener  if  the  pudding  browns  too  fast,  till  the 
five  pints  are  used,  then  let  it  bake  till  done,  six  hours 
at  least.  Use,  when  hot,  with  a  sauce  of  grated  or 
granulated  maple  sugar,  stirred  into  rich  cream,  and 
keep  very  cold  till  needed. 

This  pudding  can  be  reheated  indefinitely. 


DELMONICO    PUDDING. 

One  quart  milk  ;  four  even  tablespoonfuls  corn 
starch,  mixed  smooth,  with  a  little  cold  milk,  taken 
from  the  quart  ;  the  yolks  of  four  eggs,  beaten  with 
five  tablespoonfuls  sugar.  When  the  milk  boils,  add 
the  corn  starch,  and  stir  until  quite  thick.  Take  from 
the  fire  and  add  the  beaten  eggs  and  sugar.  Flavor 
with  one  dessertspoonful  of  vanilla  extract.  Pour  into 
a  pudding  dish.  Beat  the  whites  of  the  eggs  very 
light,  add  three  tablespoonfuls  sugar,  a  few  drops  of 
vanilla.  Spread  it  over  the  pudding.  Set  it  in  the 
oven  for  a  few  minutes,  to  set,  but  not  to  brown 
Leave  the  oven  door  open. 


64  Receipts. 


ENGLISH   PLUM   PUDDING. 

MRS.    PECHEN. 

One  pound  suet ;  half  pound  flour ;  two  pounds 
currants ;  two  pounds  raisins  ;  one  pound  citron  ; 
half  pound  sugar ;  one  wineglass  of  brandy ;  one 
wineglass  of  wine  ;  twelve  eggs  ;  one  teaspoonful  of 
powdered  mace  and  cloves  ;  one  nutmeg  ;  half  tea- 
spoonful  of  salt ;  quarter  pound  of  orange  peel ;  two 
tablespoonfuls  ginger  syrup  or  brandy  peach  syrup. 

Boil  the  puddings  in  small  pudding  cloths,  holding 
about  a  quart  each,  five  hours,  not  letting  it  stop 
boiling  one  moment. 

These  will  last  an  indefinite  length  of  time.  Hang 
in  a  cool,  dry  place.  When  used,  plunge  in  boiling 
water,  and  boil  one  hour. 

PLUM    PUDDING. 

MRS.    MCHARG. 

One  cup  suet,  chopped  fine  ;  one  cup  molasses  ; 
one  cup  chopped  apple  ;  one  cup  milk ;  one  small  tea- 
spoonful  of  salt ;  one  teaspoonful  each  of  cinnamon, 
allspice,  mace,  cloves,  nutmeg;  two  cups  chopped 
raisins,  more  if  you  like  ;  one  cup  dried  currants  ; 
half  pound  citron. 

If  liked,  add  quarter  pound  of  candied  orange  peel, 


Puddings.  65 


and  half  a  pound  of  almonds,  blanched  and  slit,  with 
a  penknife,  in  four  parts. 

Two  well-beaten  eggs  (if  eggs  are  plentiful,  use 
four)  ;  two  cups  of  flour. 

Boil  three  hours,  and  serve  with  hot  liquid  sauce. 

PLUM    PUDDING,    No.    2. 

MISS    CHARLOTTE    ELY. 

One  pound  fruit  cake ;  one  teacup  suet ;  one  heap- 
ing cup  of  flour ;  three-fourths  glass  of  wine  ;  one  tea- 
spoonful  powdered  cinnamon ;  four  eggs,  beaten  sep- 
arately ;  half  teacup  milk ;  one  nutmeg. 

Boil  four  hours. 

RICE    PUDDING. 

MRS.  A.  M.  DIAZ. 

One-third  cup  rice.  Let  it  swell  in  a  quart  of  milk, 
in  a  farina  kettle,  on  the  back  of  the  stove,  until  quite 
thick.  Then  add  another  pint  of  milk,  three  table- 
spoonfuls  sugar. 

Put  in  a  pudding  dish,  cover  it  closely.  While 
baking,  stir  the  pudding  now  and  then.  When  nearly 
done,  remove  the  cover.  Bake  only  until  set,  taking 
care  not  to  allow  it  to  separate. 


66  Receipts. 


GRAHAM    PUDDING. 

MRS.    JUDGE    PARKER. 

One  cup  of  molasses  ;  one  cup  of  tepid  water  ;  two 
cups  of  graham  flour  ;  one  cup  of  chopped  raisins  ; 
one  teaspoonful  soda.  Steam  three  hours. 

Eat  with  golden  sauce. 

GRAHAM    PUDDING,    No.    2. 

MISS    PARLOA. 

One  and  a  half  cups  graham  flour  ;  one  cup  milk  ; 
half  cup  molasses  ;  one  cup  chopped  raisins  ;  one 
teaspoonful  soda  ;  half  teaspoonful  salt. 

Dissolve  soda  in  a  spoonful  of  the  milk.  Add  the 
rest  of  milk  to  the  molasses,  pour  over  flour,  and, 
lastly,  add  raisins.  Boil,  in  mould,  four  hours. 

SAGO   AND   APPLE    PUDDING. 

ELIZABETH    COPPET. 

Soak  six  tablespoonfuls  of  sago  or  tapioca  in  a  pint 
of  warm  water.  Pare  six  sour  apples,  and  core  them. 
Butter  a  dish,  place  the  apples  in  it,  and  fill  the  cores 
with  sugar  and  a  little  grated  nutmeg.  Melt  a  small 
cup  of  sugar  in  the  sago  and  water,  pour  two-thirds  of 
the  mixture  over  the  apples,  and  put  in  the  oven. 
When  it  has  slowly  baked  an  hour,  pour  in  the  rest  of 


Puddings.  67 


the  sago,  stirring  occasionally,  and  pressing  the  apples 
down. 

SAGO   AND   APPLE    PUDDING,   No.  2. 

ANNIE    CONOLLEY. 

Soak  six  tablespoonfuls  of  sago  or  tapioca  in  a 
quart  of  warm  water,  on  the  back  of  the  stove.  Pare, 
core,  and  cut  in  eighths  six  greening  or  Baldwin  ap- 
ples. Butter  a  pudding  dish,  put  in  the  apples. 
Slightly  sweeten  the  sago  and  water,  and  grate  in  a 
third  of  a  nutmeg.  Pour  over  the  apples.  Put  it  in 
the  oven,  with  a  plate  over  the  top  ;  remove  it  ten 
minutes  before  it  is  done.  Stir  it,  gently,  from  time 
to  time. 

Eat  warm,  not  hot,  with  sweetened  cream,  or,  what 
is  best  of  all,  half  a  pint  of  cream,  whipped  with  egg- 
beater,  with  a  tablespoonful  of  powdered  sugar. 

CHOCOLATE    PUDDING. 

MRS.  B.   F.  D.   ADAMS. 

One  cup  of  chocolate,  dissolved  in  a  little  hot  milk. 
Add  to  it  a  pint  of  milk,  boiling  hot ;  the  yolks  of  two 
eggs,  beaten  with  a  cup  of  sugar ;  a  tablespoonful  of 
corn  starch,  dissolved  in  a  very  little  cold  milk,  and 
the  melted  chocolate.  Let  it  thicken,  in  a  double 
boiler,  on  the  stove.  Pour  into  a  pudding  dish,  and, 


68  Receipts. 

when  cool,  spread  over  the  top  a  meringue,  made  of 
the  whites  of  three  eggs  and  three  tablespoonfuls  sugar. 
Put  it  in  the  oven,  with  open  doors,  to  set. 

SPONGE   CAKE    PUDDING. 

FROM    BOSTON. 

A  quarter  cup  of  sugar  ;  a  half  cup  of  flour  ;  a 
quarter  cup  of  butter  ;  five  eggs  ;  one  pint  of  milk, 
boiled. 

Mix  flour  and  sugar.  Wet  with  a  little  cold  milk. 
Stir  into  the  boiling  milk.  Cook  until  smooth.  Add 
the  butter,  the  well-beaten  yolks  of  the  eggs,  then  the 
beaten  whites.  Pour  into  a  buttered  dish.  Set  into  a 
pan  of  boiling  water,  and  bake,  in  a  moderate  oven, 
forty  minutes.  Eat  hot,  with  a  liquid  sauce. 

STEAMED    PUDDING. 

E.    T.    J. 

A  quarter  tumbler  of  butter  ;  a  half  tumbler  of 
sugar  ;  a  half  tumbler  of  milk  ;  a  half  tumbler  of 
molasses  ;  two  and  a  half  tumblers  of  flour ;  two 
eggs  ;  one  large  tumbler  of  fruit ;  three-fourths  tea- 
spoonful  of  soda ;  one  teaspoonful  each  of  clove, 
cinnamon,  and  mace  or  nutmeg. 

Steam  three  hours.     Eat  with  liquid  sauce. 


Puddings.  69 


TAPIOCA   PUDDING. 

MRS.    NATHANIEL    TERRY. 

Soak  four  ounces  of  tapioca  (the  large  tapioca  is 
best),  in  a  quart  of  milk,  for  several  hours,  until  quite 
soft.  Let  it  boil  a  few  minutes  ;  if  quite  thick,  add  a 
little  milk.  When  cold,  add  four  eggs,  beaten  separ- 
ately; four  ounces  of  sugar;  a  glass  of  wine;  the  peel 
of  a  lemon,  grated,  and,  lastly,  a  pint  of  cream.  This 
will  make  two  puddings. 

Orange  flower  water  may  be  substituted  for  the 
lemon  and  wine. 

The  following  receipt  is  an  improvement  on  the  one 
above  given,  being  more  delicate.  Both  rules  require 
very  careful  baking,  since  the  cream-like  consistence 
is  to  be  secured. 

TAPIOCA   PUDDING,    No.    2. 

ADAPTED  BY  E.   T.  J. 

Soak  four  tablespoonfuls  tapioca,  in  a  quart  of  milk, 
one  hour ;  then  add  one  pint  of  milk,  and  cook  slowly 
in  double  boiler,  until  the  tapioca  is  thoroughly  done 
and  soft.  Pour  into  a  large  dish,  add  another  pint  of 
cold  milk,  a  pint  of  cream,  a  half  teaspoonful  salt, 
five  well-beaten  eggs,  the  grated  rind  of  a  lemon,  a 
dessertspoonful  of  vanilla  extract,  eight  drops  of  rose 


70  Receipts. 


water,  a  wineglass  of  wine,  stirred  into  ten  large  table- 
spoonfuls  of  sugar. 

This  will  make  three  puddings.  Butter  the 
dishes,  set  them  in  a  dripping  pan,  pour  hot  water 
around  them,  and  replenish  as  it  boils  away.  Be  very 
careful  not  to  cook  too  long.  The  pudding  is  like 
thick  cream,  when  properly  baked. 

PRUNE    PUDDING. 

MRS.   WATSON   WEBB. 

Stew,  gently,  a  pound  of  French  prunes  in  a  pint  of 
water.  When  nearly  soft,  add  a  teacup  and  a  half  of 
sugar.  When  quite  done,  remove  the  stones,  and  cut 
each  prune  into  four  pieces.  Have  a  scant  quarter 
box  of  Nelson's  gelatine,  dissolved  in  a  gill  of  boiling 
water,  on  the  stove.  Strain  it  into  the  prunes.  Add  two 
tablespoonfuls  of  brandy,  pour  into  a  mould,  and  set 
on  ice.  Serve  with  whipped  cream.  A  border  mould 
may  be  used,  with  a  hollow  in  the  center,  in  which 
the  whipped  cream  can  be  piled  up.  A  little  lemon 
juice  and  grated  peel  improves  it.  Canned  peaches 
and  apricots  are  very  nice  prepared  with  gelatine  in 
a  similar  way,  adding  a  little  lemon  juice  and  either 
cutting  the  fruit  in  bits,  or  straining  it  after  slowly 
stewing  with  more  sugar. 


Puddings.  71 


GOLDEN     SAUCE. 

MRS.   JUDGE  PARKER. 

One  cup  of  butter  and  one  cup  of  sugar,  well  beaten 
together  ;  a  little  nutmeg,  or  the  grated  peel  and  juice 
of  a  lemon.  Add  four  tablespoonfuls  hot  water,  then 
the  beaten  yolk  and  afterwards  the  beaten  white  of 
one  egg.  Beat  well. 

Put  the  sauce  into  the  boat  and  set  it  in  a  saucepan 
of  hot  water.  Stir  gently  from  time  to  time. 

This  receipt  does  not  differ  essentially  from  Miss 
Parloa's  golden  sauce,  except  that  only  a  third  of  a 
cup  of  butter  is  used,  and  two  tablespoonfuls  of  wine 
are  substituted  for  the  lemon  and  water. 

It  is  especially  used  for  graham  pudding. 

SAUCE    FOR   APPLE    PUDDING. 

PLATTSBURG    COOK    BOOK. 

Beat  one  egg  very  light.  Stir  into  it  a  cup  of  white 
sugar.  Then  add  four  tablespoonfuls  boiling  milk, 
and  add,  lastly,  the  grated  rind  of  a  lemon.  This  is 
smooth  and  foamy,  and  serves  well  hot  for  apple 
puddings  or  meringues,  or  for  any  pudding  or  blanc 
mange  usually  eaten  with  cream. 

The  flavoring  can  be  varied,  but  lemon  peel  is  best 
to  eat  with  apple  pudding. 


72  Receipts. 


LIQUID   PUDDING   SAUCE. 

SARAH    LAUGHLIN. 

Beat  together  half  a  cup  of  butter  and  a  cup  of 
sugar.  Add  a  little  nutmeg.  Heat,  very  hot,  a  wine- 
glass of  wine  or  a  half  glass  of  brandy.  Beat  it  into 
the  sauce,  which  will  foam  throughout. 

LIQUID   PUDDING   SAUCE,  No.  2. 

MAGGIE  M. 

One  cup  butter  ;  two  cups  sugar,  powdered.  Stir 
to  a  cream,  then  drop  in  a  piece  of  ice,  and  beat  hard. 
Add  half  a  cup  of  brandy,  which  has  been  chilled  on 
ice,  a  teaspoonful  at  a  time.  If  not  sufficiently  thin, 
add  a  little  iced  milk.  Transfer  to  sauce  boat,  set  in 
a  saucepan  of  cold  water.  Set  on  the  fire.  Let  it 
boil  twenty  minutes.  Serve  in  sauce  boat.  Add  a 
little  grated  nutmeg  to  the  butter  and  sugar. 

LIQUID   PUDDING  SAUCE,   No.  3. 

MARION    HARLAND. 

One  and  a  quarter  cups  powdered  sugar ;  one 
quarter  cup  of  butter  ;  one  quarter  cup  boiling  water. 
Measure  the  water,  and  keep  on  the  stove  or  spirit 
lamp.  Stir  the  butter  and  sugar  together  ;  wet  from 
time  to  time  with  half  a  teaspoonful  of  the  hot  water, 


Puddings.  73 


beating  hard.  If  more  water  is  used,  the  butter  is 
melted  and  the  sauce  is  ruined.  When  all  the  water 
is  added,  the  mixture  should  be  a  foamy  mass. 

Add  half  a  wineglass  of  brandy,  a  little  at  a  time, 
and  a  quarter  of  a  grated  nutmeg.  Pour  the  mixture 
into  a  sauce  boat,  set  it  into  a  saucepan  of  boiling 
water,  and  stir  occasionally.  When  hot,  remove  to 
back  of  stove,  still  in  the  water,  until  it  is  needed. 


M 


PIES. 

BEST    PASTRY. 

MRS.    NATHANIEL    TERRY. 

EASURE  one  quart  sifted  pastry  flour.  Place  a 
handful  of  it  upon  the  moulding  board.  Have  a 
coffeecupful  of  butter  and  one  of  best  lard,  made  very 
cold,  either  by  keeping  for  half  an  hour  upon  ice,  or 
by  packing  it  in  a  pan  of  snow.  Roll  out  the  butter 
in  the  flour,  upon  the  moulding  board,  into  thin 
sheets,  place  it  on  tin  pans,  and  set  them  upon  the  ice 
or  snow  until  wanted  for  use. 

Scrape  into  the  flour  in  the  dish  the  butter  that  may 
have  crumbled  on  the  board,  with  the  remaining  flour. 
Add  a  small  teaspoonful  of  salt.  Cut  up  the  lard,  in 
the  flour,  with  a  knife,  or  rub  it  with  the  tips  of  your 
ringers,  quickly  and  lightly,  until  it  is  all  a  granulated 
mass.  Wet  it  with  three-fourths  of  a  coffeecup  of  ice 
water,  stirring  it  with  a  knife.  Take  a  little  sifted 
flour,  not  a  portion  of  the  original  quart,  sift  a  little 
on  the  board,  turn  out  the  dough  upon  it,  flour  the 
rolling  pin,  roll  the  pastry  lightly  to  a  square  mass,  an 
inch  thick  and  a  foot  square.  Place  a  layer  of  the 


Pies.  75 

rolled  butter  on  the  dough,  not  extending  within  two 
inches  of  the  edge  on  any  side.  Fold  over  the  side 
edges,  then  the  top  edges,  not  meeting  on  any  side. 
Double  the  dough,  turn  it,  and  roll  again,  as  before, 
until  the  supply  of  butter  is  exhausted.  The  measure 
given  will  make  three  layers.  When  doubled  together 
for  the  last  time,  cut  off  a  piece  from  the  roll,  suffi- 
cient for  the  bottom  crust  of  the  first  pie.  Roll  it  a 
quarter  of  an  inch  thick,  cover  with  it  a  pie  plate 
which  has  been  well  buttered,  trimming  off  the  edges 
with  a  sharp,  well-floured  knife.  Fill  the  plate  with 
fruit  or  mince  meat,  or  whatever  filling  you  have  pre- 
pared. Roll  out  the  top  crust  slightly  thicker  than 
the  bottom.  When  trimmed  off,  cut  a  slit  in  center  of 
crust.  Cut  the  edge  of  the  paste  with  the  knife  at 
every  inch;  this  will  secure  the  edges  of  the  crust,  but 
not  injure  its  consistency.  Bake  in  a  hot  oven,  and 
watch  carefully.  It  is  better  only  lightly  brown,  but 
thoroughly  risen  and  well  cooked. 

For  berry  or  small  fruit  pies,  use  a  soup  plate,  or  any 
deep  plate  with  a  rim. 

Pie  plates,  as  well  as  cake  tins,  should  be  buttered 
with  cold  butter,  melted  butter  running  off. 

Although  the  cook  books  recommend  chilling  the 
pastry  over  some  three  different  periods,  of  twenty 
minutes  each,  it  is  found,  by  having  the  shortening 


76  Receipts. 


very  hard  to  begin  with,  using  ice  water  to  wet  it,  and 
manipulating  the  dough  as  quickly  and  lightly  as 
possible,  that  the  handsomest  puff  paste  can  be  made. 
Dexterity  is  the  main  thing  which  can  be  relied  on, 
and  which  practice  will  certainly  teach.  In  summer, 
it  is,  of  course,  better,  if  the  butter  seems  soft,  to 
place  the  dough  for  as  long  a  time  as  possible  on  the 
ice.  I  have  never  found  it  necessary  to  wet  the  strip 
of  paste  around  the  edge  of  the  pie. 

All  butter  can  be  used,  if  preferred,  but  the  pastry 
will  not  be  so  handsome.  Do  not  use  more  than  a 
saltspoonful  of  salt,  if  no  lard  is  used. 

This  receipt,  if  closely  followed,  will  make  the  hand- 
somest puff  paste. 

APPLE    PIE. 

Slice  five  sour  apples  very  thin.  Line  a  pie  plate 
with  crust,  made  after  the  puff  paste  receipt,  but  using 
a  little  less  shortening,  and  rolling  it  out  in  flour,  not 
included  in  the  quart  mentioned.  Roll  the  under 
crust  thin. 

Fill  the  plate  with  the  apples.  Cover  it  with  paste, 
rolled  somewhat  thicker.  Cut  two  slits  in  the  middle. 
When  baked,  remove  with  care  the  top  crust,  lay  on  a 
plate.  Stir  the  apple  lightly.  Stir  in  a  heaping 
teaspoonful  of  butter,  half  a  grated  nutmeg,  and 


Pies.  77 

enough  sugar  to  make  it  palatable.  Replace  the  top 
crust.  This  method  is  so  superior  to  the  mode  of 
preparing  the  apple  before  cooking  that  it  is  worth 
the  trial. 

MINCE   PIE. 

ADAPTED    BY    E.    T.    J. 

Two  pounds  boiled  tongue,  not  smoked  (Richard- 
son &  Robbins'  jellied  tongues  are  the  best),  chopped 
fine  ;  one  pound  suet,  with  strings  removed,  and  also 
chopped  fine;  three  pounds  brown  sugar;  four 
pounds  tart  apples,  chopped  fine  ;  one  pound  currant 
jelly,  or  cherry  jam,  damson  or  any  sub-acid  sweet- 
meat will  do;  two  pounds  of  raisins,  chopped  coarsely; 
one  pound  Sultana  raisins,  stemmed  and  whole  ;  half 
pound  candied  orange  and  lemon  peel,  shredded  fine  ; 
one  and  a  quarter  pounds  of  citron,  cut  fine  ;  grated 
peel  and  juice  of  two  lemons  ;  two  nutmegs  ;  one  tea- 
spoonful  powdered  clove  ;  one  teaspoonful  powdered 
cinnamon  ;  one  teaspoonful  salt  ;  one  teaspoonful 
extract  of  rose  ;  one  pint  sherry  ;  half  pint  of  brandy  ; 
half  pint  cider. 

If  desired,  when  made  into  pies,  some  whole  raisins 
and  larger  bits  of  citron  can  be  scattered  over  the 
mince  meat. 


78  Receipts. 


If  too  thin,  add  either  syrup  of  sweetmeats  or  a  little 
more  sherry  or  cider. 

Do  not  cook  it  at  all  before  making  into  pies. 
Keep  in  a  stone  jar,  in  a  cool,  dry  place,  with  a  piece 
of  white  paper  laid  over  it,  and  a  cloth  tied  over  the 
mouth  of  jar. 

MINCE    MEAT,   No.  2. 

MRS.    H.    W.    CLOSSON. 

One  large  boiled  tongue,  carefully  trimmed  and 
chopped  fine,  or  a  two-pound  whole  tongue  of  Rich- 
ardson &  Robbins';  four  pounds  of  chopped  apples  ; 
one  pint  of  cider  ;  one  quart  of  brandy  ;  three  pounds 
brown  sugar ;  three  pounds  chopped  raisins  ;  one 
pound  citron,  cut  fine  ;  nutmeg,  cinnamon,  and  mace 
to  taste  ;  the  rind  and  juice  of  a  lemon  ;  one  table- 
spoonful  of  vanilla  extract. 

MINCE    MEAT,    No.    3. 

MRS.    A.    R.    TERRY. 

Two  pounds  raisins ;  one  pound  currants ;  one 
pound  suet ;  two  pounds  chopped  apples  ;  two  and  a 
half  pounds  sugar  ;  three  lemons,  juice  and  grated 
peel ;  two  ounces  cinnamon  ;  two  nutmegs  ;  a  little 
clove  ;  one  pint  of  neutral  spirit.  Wet  with  sherry. 


Pies.  79 

RISSOLES   A    LA    CREME. 

MRS.    HENDERSON. 

Prepare  the  paste  and  proceed  as  directed  in  the 
previously  given  receipt. 

Prepare  the  filling  as  follows  :  Boil  a  pint  of  milk 
in  a  double  boiler.  When  boiling,  add  a  tablespoon- 
ful  of  flour  and  two  tablespoonfuls  corn  starch,  wet  and 
rubbed  smooth,  in  a  little  cold  milk.  Stir  the  milk 
until  it  thickens,  take  from  the  stove,  add  three  well- 
beaten  eggs,  six  tablespoonfuls  sugar.  Return  to  fire 
for  a  moment.  Flavor  with  a  dessertspoonful  of 
vanilla,  six  drops  rose  water,  and  the  grated  peel  of  a 
lemon.  Pour  upon  a  platter  to  harden.  Cut  a  square 
for  the  rissoles,  or,  if  soft,  a  teaspoonful  for  each  one. 

The  rissoles  are  very  nice  with  any  thick  jam  for 
the  filling.  The  shape  of  the  rissoles  is  like  a  crescent. 

BAKED    APPLE   DUMPLINGS. 

MRS.    THOS.    WAYNE. 

Make  some  ordinary  pie  crust,  using  the  rule  given 
for  puff  paste,  deducting  a  quarter  of  that  amount  of 
butter. 

Roll  out  thin,  cut  in  square  pieces,  and  enclose  an 
apple,  pared  and  cored,  in  each,  wrapping  the  crust 
about  it  and  pinching  it  tightly,  to  close  it. 


80  Receipts. 


Place  in  a  pudding  dish,  buttered,  to  bake.  When 
the  crust  is  a  delicate  brown,  baste  the  dumplings  with 
a  bowlful  of  sauce,  made  by  stirring  together  a  table- 
spoonful  of  butter,  a  teacup  of  white  sugar,  and  a  pint 
of  hot  water.  Baste  from  time  to  time,  letting  the 
apples  remain  five  minutes  in  the  oven  after  the  last 
basting.  If  possible,  serve  in  the  same  dish.  The 
dumplings  will  be  glazed,  and  a  little  thick  syrup  be 
in  the  dish.  It  needs  no  other  sauce. 


CREAMS  AND  JELLIES. 


GENERAL   REMARKS. 

IVTELSON'S  gelatine  is  preferable  to  any  other, 
*  *  one-quarter  box  being  equal  to  one-third  box 
of  Cox's. 

All  preparations  with  gelatine,  having  white  of  egg, 
beaten  stiff,  or  whipped  cream,  added,  should  be 
placed  on  ice,  or  in  a  double  vessel,  having  snow  or 
cracked  ice  in  the  lower  part,  and  carefully  watched. 
When  the  congealing  has  begun,  add,  instantly,  the 
cream  or  eggs,  as  it  becomes  stiff  at  once,  and  then 
no  stirring  will  amalgamate  the  materials.  Stir  the 
cream  very  lightly  in  with  a  fork,  and  at  once  pour 
into  moulds.  The  long  process  formerly  necessary  in 
making  snow  pudding  is  thus  avoided,  and  the  result 
quite  as  successful. 

WHIPPED    CREAM. 

Cream  whipped  with  the  Dover  egg  beater  is  far 
better  than  that  made  by  means  of  the  old  syllabub 
pump.  It  requires  only  five  minutes'  brisk  turning, 
for  the  whole  mass  to  become  stiff,  more  compact  than 


82  Receipts. 


the  stiffest  beaten  white  of  egg.  It  will  remain  so  for 
several  days. 

For  use  as  sauce,  or  to  eat  with  sweetmeats,  add 
only  a  tablespoonful  of  sugar,  powdered,  to  the  cream. 

A  half  pint  of  cream,  whipped,  makes  the  best 
possible  sauce  for  any  cold  pudding. 

Cream  for  whipping  should  be  twenty-four  hours' 
old,  and  uniformly  thick,  as  lumpy  cream  will  turn  to 
butter.  It  is  needful  to  use  a  little  sugar,  to  prevent 
the  same  result. 

When  cream  is  not  abundant,  the  following  receipt 
can  be  used  for  a  quart  of  whip. 

WHIPPED    CREAM,    No.    2. 

MRS.    JAMES    BIDDLE. 

One  pint  sweetened  cream  ;  one  tablespoonful 
vanilla  extract  ;  two  tablepoonfuls  wine,  sherry  ;  the 
beaten  whites  of  three  eggs.  Beat  with  Dover  egg 
beater. 

SPANISH    CREAM. 

ADAPTED    BY    E.    T.    J. 

One  quart  of  milk  ;  one-quarter  box  of  Nelson's 
gelatine  ;  five  tablespoonfuls  sugar  ;  five  eggs.  Put 
the  milk  into  a  double  boiler,  beat  the  yolks  of  the 
eggs  with  the  sugar.  When  the  milk  boils,  remove 


Creams  and  Jellies.  83 


from  fire.  Stir  in  the  egg  and  sugar,  return  to  the 
fire,  and  stir  until  it  thickens.  It  will  not  be  very 
thick.  Meanwhile  dissolve  the  gelatine  in  a  little  hot 
water,  on  the  stove,  letting  it  boil  up  once.  Stir  it 
into  the  custard  and  set  it  on  the  ice  or  fill  the  bottom 
part  of  the  double  boiler  with  ice  or  snow.  When 
cool,  but  not  stiff,  stir  in  the  flavoring  —  a  tablespoon- 
ful  of  sherry,  mixed  with  the  same  quantity  of  sugar, 
a  dessertspoonful  of  vanilla,  and  five  drops  of  extract 
of  rose. 

When  the  custard  is  stiff  enough  to  hold  the  spoon, 
stir  in  lightly,  with  a  fork,  the  beaten  whites  of  the 
five  eggs,  being  careful  to  add  them  at  once,  upon  the 
mixture  becoming  thick,  as  it  hardens  almost  imme- 
diately, and  if  at  all  too  stiff,  the  cream  will  be 
ruined.  Fill  the  cups  or  moulds,  and  turn  out  on  a 
dish  when  quite  set. 

COFFEE    JELLY. 

MRS.    A.    B.    ADAMS. 

Allow  a  quarter  box  of  Nelson's  gelatine  to  soak  an 
hour  in  a  half  pint  of  cold  coffee.  Then  heat  a 
pint  and  a  half  of  made  coffee;  add  three  table- 
spoonfuls  of  sugar,  and  pour  it  over  the  soaked  gela- 
tine. Put  in  moulds,  rinsed  in  cold  water,  and  set  on 
ice.  Eat  with  cream  and  sugar,  or  whipped  cream. 


84  Receipts. 


CHARLOTTE    RUSSE. 

MRS.    C.    W.    GRANT. 

Make  a  rich  custard,  with  a  half  a  pint  of  milk, 
three  eggs,  and  eight  tablespoonfuls  sugar.  When  still 
hot,  add  one-third  box  of  Nelson  or  Cox's  gelatine, 
which,  dissolved  in  a  little  water,  has  boiled  up  once 
on  the  stove.  Over  a  spirit  lamp,  it  will  boil  in  one 
moment.  It  should  be  stirred  constantly,  and  will  be 
found  dissolved  thoroughly.  Stir  it  gradually  into  the 
custard.  Fill  the  lower  part  of  the  double  boiler  in 
which  the  custard  was  made  with  snow  or  pounded 
ice,  and  set  in  a  cold  place.  This  will  thicken  so 
quickly  that  you  will  have  barely  time  to  prepare  the 
other  ingredients  before  the  custard  is  congealed. 
Flavor  a  quart  of  cream  with  a  tablespoonful  of  sugar, 
and  whip  stiff  with  a  Dover  egg-beater.  Line  the 
sides  and  bottom  of  two  oval  or  oblong  pans  with  lady 
fingers,  or  strips  of  sponge  cake,  two  inches  wide,  from 
which  the  crust  is  removed.  By  this  time  the  custard 
will  probably  be  about  as  stiff  as  boiled  oatmeal. 
Flavor  with  half  a  wineglass  of  sherry,  five  drops  of 
rose  water,  and  a  dessertspoonful  of  vanilla  extract. 
Put  a  spoonful  of  sugar  into  the  wine  before  stirring 
it  into  the  custard.  Quickly  add  the  whipped  cream, 
because  the  mixture  hardens  very  rapidly  when  it  be- 


Creams  and  Jellies.  85 

gins  to  thicken.  Stir  in  gently,  but  thoroughly,  with  a 
fork,  taking  care  to  reach  the  bottom.  If  the  custard 
is  found  to  be  quite  stiff,  it  should  be  set  into  boiling 
water  and  beaten  hard  until  it  softens,  as  it  will  be 
ruined  should  the  cream  and  custard  not  thoroughly 
mix,  Fill  the  pans  and  set  in  a  cold  place.  It  will 
easily  turn  out  upon  a  dish,  by  running  a  knife  be- 
tween the  cake  and  the  pan,  inverting  the  pan  upon  a 
dish  and  tapping  the  bottom  with  the  knife  handle. 

If  only  a  pint  of  cream  can  be  obtained,  the  char- 
lotte will  still  be  very  nice,  but  will  fill  only  one  pan. 
Should  the  snow  or  ice  melt  before  the  mixture  is 
hard,  replenish  it. 

This  is  the  best  receipt  for  charlotte  russe  known. 

CHARLOTTE    RUSSE,    No.    2. 

MRS.    JAMES    DIDDLE. 

One-third  box  gelatine  in  a  half  pint  of  new  milk. 
Soak  for  an  hour  and  then  dissolve,  by  setting  the 
bowl  in  a  pail  of  hot  water  on  the  stove.  Stir  the 
yolks  of  four  eggs  into  three  pints  of  cream,  sweetened 
and  flavored  with  vanilla.  Stir  in  the  gelatine.  When 
it  begins  to  stiffen,  add  the  well-beaten  whites  of  four 
eggs.  Line  the  mould  with  sponge  cake.  When  the 
mixture  is  stiff,  pour  in  mould. 


86  Receipts. 


CHARLOTTE    RUSSE,    No.    3. 

(WITH    LITTLE    OR    NO    CREAM.)       E.  T.  J. 

One  quart  milk  ;  five  eggs  ;  eight  tablespoonfuls  of 
sugar.  Put  the  milk  in  a  double  boiler,  beat  the  yolks 
of  the  eggs  with  the  sugar.  When  the  milk  boils,  stir 
in  the  eggs  and  sugar.  Stir  until  the  custard  thick- 
ens. 

Pour  a  little  water  upon  a  third  of  a  box  of  Nelson 
or  Cox's  gelatine.  Let  it  boil  up  once,  and  stir  gradu- 
ally into  the  custard.  Flavor  with  a  half  glass  of 
sherry,  sweetened  ;  five  drops  of  rose  water,  and  a 
dessertspoonful  of  vanilla  cream. 

Put  some  snow  or  ice  into  the  lower  part  of  the 
double  boiler.  Set  the  custard  into  the  refrigerator. 
When  it  begins  to  thicken,  beat  the  whites  of  the  eggs; 
stir  gently  into  the  stiffened  custard.  If  you  have  a 
little  cream,  add  it  to  the  custard  before  the  eggs. 

Line  a  mould  with  lady-fingers,  or  strips  of  sponge 
cake  ;  pour  in  the  custard.  It  will  be  found  an  ex- 
cellent substitute  for  charlotte  russe  made  of  cream. 

MILK  BLANC   MANGE. 

E.  T    j. 

Blanc  mange  can  be  made  palatable  with  little 
cream,  although  not  so  good  as  when  no  milk  is 
used. 


Creams  and  Jellies.  87 


Take  a  third  of  a  box  of  Nelson's  gelatine  to  a 
quart  of  milk.  Cover  the  gelatine  with  half  a  pint  of 
the  milk  ;  let  it  stand  an  hour.  Heat  the  milk  to 
boiling  point,  adding  to  it  a  little  stick  cinnamon, 
broken  up.  Pour  the  hot  milk,  through  a  strainer, 
over  the  gelatine.  When  thoroughly  dissolved,  sweet- 
en the  milk,  add  a  half  teaspoonful  of  vanilla,  and 
pour  into  moulds  previously  rinsed  with  cold  water. 
If  you  have  a  little  cream,  stir  it  gently  into  the  milk, 
when  it  is  slightly  thick.  If  put  in  at  first,  the  cream 
will  rise  to  the  top.  Care  must  be  taken  not  to  let  the 
milk  first  become  stiff. 


CREAM    BLANC    MANGE. 

MRS.    ROSE    TERRY    COOKE. 

Pour  half  a  pint  of  milk  upon  a  fourth  of  a  box  of 
Nelson's  gelatine.  Let  it  stand  an  hour.  Heat  a  pint 
of  milk,  boiling  with  it  a  few  bits  of  stick  cinnamon. 
Pour  the  hot  milk  over  the  gelatine  ;  stir  until  it  dis- 
solves. Add  six  tablespoonfuls  of  sugar,  a  pint  of 
cream,  a  teaspoonful  of  vanilla  extract,  and  a  half 
saltspoonful  of  salt.  Pour  into  moulds,  which  have 
been  rinsed  with  cold  water. 


88  Receipts. 

CHOCOLATE    BLANC    MANGE. 

MRS.    JAMES    BIDDLE. 

Grate  one  and  a  half  cakes  of  Baker's  chocolate  (/".  <?., 
of  the  three  divisions  of  a  half-pound  cake  of  Baker's 
chocolate,  take  one  and  one-half)  ;  add  a  little  boiling 
water,  and  stir  on  the  fire  until  it  looks  smooth  and 
glossy.  Melt  a  quarter  box  of  Nelson's  gelatine. 
Boil  a  pint  and  a  half  of  milk.  When  boiling,  stir  in 
the  chocolate.  Add  five  large  tablespoonfuls  of  sugar. 
Remove  from  fire  ;  add  the  melted  gelatine.  Flavor 
with  a  dessertspoonful  of  vanilla. 

Pour  into  moulds,  which  have  been  rinsed  in  cold 
water. 

COFFEE    CREAM. 

ADAPTED    FROM    C.    E.    OWEN    BY    E.    T.    J. 

Make  a  custard  of  half  a  pint  of  milk,  two  eggs,  and 
four  tablespoonfuls  sugar.  Dissolve  a  quarter  box  of 
Nelson's  gelatine  in  a  gill  of  water,  on  the  stove.  Let 
it  boil  up  once,  and  strain  into  the  warm  custard. 
Add  a  gill  of  very  strong  coffee,  freshly  made.  Set 
on  the  ice,  and  when  stiffening,  stir  in  lightly  a  pint  of 
whipped  cream. 

Use  a  fork  for  mixing.  Put  in  a  mould,  and  eat 
with  cream. 

This  cream  can  be  prepared  by  melting  the  gelatine 


Creams  and  Jellies.  89 


in  a  little  hot  water,  adding  a  half  pint  of  strong  made 
coffee  and  a  half  pint  of  hot  milk.  When  cool  apd 
stiffening,  stir  in  a  pint  of  cream,  whipped. 

STRAWBERRY     CREAM. 

ADAPTED  FROM  C.   E.   OWEN,  BY    E.    T.    J. 

Put  half  a  pint  of  ripe  strawberries,  or  raspberries, 
through  a  sieve.  Make  the  fruit  very  sweet.  Dissolve 
half  an  ounce  of  gelatine  in  a  saucepan,  with  two 
tablespoon fuls  of  cold  water,  and  the  juice  of  a  lemon. 
Let  it  slowly  melt.  Strain  the  gelatine  into  the  fruit. 
Set  on  the  ice,  and  when  stiffening,  add  half  a  pint  of 
cream,  whipped  with  a  Dover  egg  beater.  Put  in  a 
mould.  This  makes  about  a  pint  and  a  half  of  the 
cream. 

JELLIED   FRUIT. 

ADAPTED    FROM    CATHARINE    OWEN    BY    E.    T.    J. 

Dissolve  one-third  box  of  Nelson's  gelatine  in  a  gill 
of  water.  Squeeze  the  juice  from  a  quart  of  rasp- 
berries, strawberries,  currants,  or  blackberries.  Add 
the  juice  of  a  lemon.  Make  very  sweet.  Warm 
slightly.  Stir  in  the  gelatine.  Set  on  ice.  When 
beginning  to  stiffen,  stir  in  lightly  a  pint  of  whipped 
cream.  Pour  into  a  mould.  If  you  can  get  no  cream, 
add  in  its  place  the  whites  of  three  eggs,  whipped  very 
light. 


90  Receipts. 

JELLIED   FRUIT,    No.    2. 

ADAPTED    BY    E.    T.    J. 

Dissolve  a  third  box  of  Nelson's  gelatine  in  a  gill  of 
water,  on  the  stove.  Rub  a  quart  of  raspberries  or 
strawberries  through  a  fine  sieve,  first  passing  them 
through  a  potato  strainer,  to  break  the  fruit.  Make  it 
very  sweet.  Add  the  juice  of  a  lemon.  Warm  slightly. 
Stir  in  the  gelatine.  Set  on  the  ice.  When  becoming 
stiff,  stir  in  a  pint  of  whipped  cream,  or  the  beaten 
whites  of  three  eggs.  Pour  in  a  mould.  If  eggs  are 
used,  the  charlotte  should  be  eaten  with  a  little  cream. 

This  preparation  can  be  made  with  other  fruits,  such 
as  perfectly  ripe  peaches,  pine  apple,  grated,  or  with 
bananas. 

It  is  better,  however,  made  from  small  fruits,  which 
are  juicy.  Great  care  should  be  taken  to  make  the 
fruit  pulp  sweet  enough  not  to  curdle  the  cream. 

ORANGE   JELLY. 

ADAPTED    BY    E.    T.    J. 

The  juice  of  four  oranges  and  two  lemons  should  be 
used  for  a  quart  of  jelly.  Take  a  third  of  a  package 
of  Nelson's  gelatine  (a  fourth  will  do  in  cold  weather), 
pour  over  it  a  half  pint  of  water,  let  it  stand  an  hour. 
The  grated  peel  of  one  lemon  and  one  orange  may  be 


Creams  and  Jellies.  91 


added  then  to  the  gelatine.  Pour  over  it,  when  soaked 
an  hour,  a  pint  and  a  half  of  boiling  water ;  stir  till 
dissolved.  Make  the  jelly  quite  sweet.  Add  the  juice 
of  the  lemons  and  oranges.  The  prettiest  way  of 
serving  is  to  scrape  carefully  away  the  pulp  of  a  suffi- 
cient number  of  oranges,  eight  probably  going  to  a 
quart  of  jelly;  set  them  up  in  a  pan  of  Indian  meal, 
fill  them  with  the  liquid  jelly,  nearly  full.  If  carefully 
done,  the  color  of  the  jelly  makes  the  dish  a  very 
pretty  one. 

WINE  JELLY. 
E.  T.  j. 

The  ordinary  long  process  of  making  wine  jelly  is  to 
be  found  in  all  the  books  of  receipts.  With  great 
care,  the  making  can  be  rendered  much  more  simple. 

Put  the  package  of  Nelson's  gelatine  on  the  stove,  in 
a  small  saucepan,  with  half  a  pint  of  hot  water.  Watch 
it  carefully  and  stir  constantly;  in  a  minute  it  will  boil 
up  and  thoroughly  dissolve.  Meanwhile  have  boiling 
two  quarts  of  water.  Pour  it  over  four  sticks  of  cinna- 
mon, broken  up,  and  the  grated  peel  of  two  lemons. 
Add  the  dissolved  gelatine,  stirring  well ;  a  pint  of 
sherry  or  Rhine  wine ;  the  juice  of  three  lemons,  and, 
if  desired,  of  one  orange.  Make  the  jelly  very  sweet, 
adding,  last  of  all,  a  wineglass  of  brandy.  Strain 


92  Receipts. 

through  a  muslin  cloth,  laid  on  a  hair  sieve,  into 
moulds,  and  set  on  ice.  If  set  in  ice  water,  or  in  water 
often  changed,  the  jelly  will  become  firm  in  three- 
quarters  of  an  hour,  the  whole  process  taking  only  an 
hour. 

SWEET   CIDER  JELLY. 

MRS.    HENRY    ABBEY. 

Soak  a  package  of  gelatine  in  half  a  pint  of  cold 
water  for  an  hour.  Meanwhile  let  two  quarts  of  sweet 
cider  be  poured  over  the  peel  of  two  lemons  and  a  few 
sticks  of  cinnamon,  broken  up.  Strain  out  the  lemon 
and  cinnamon,  after  an  hour's  soaking.  Pour  a  quart 
of  boiling  water  over  the  gelatine,  and  stir  until  dis- 
solved. 

Add  the  cider  and  the  juice  of  three  lemons.  Make 
the  liquid  quite  sweet.  Strain  and  set  away  in  moulds. 
A  little  more  cinnamon  may  be  used  than  for  wine  jelly, 
and  a  glass  of  brandy,  if  desired. 

APPLE    MERINGUE. 

MRS.    GEO.    BRINLEY. 

Pare  and  quarter  six  large  apples  (greenings  or  king 
apples  are  best).  Make  a  syrup  of  a  pint  of  boiling 
water  and  a  large  teacup  of  white  sugar.  When  boil- 
ing, drop  in  a  third  of  the  apples;  let  them  cook  until 


Creams  and  Jellies.  93 


clear,  but  not  broken.  Remove  them  to  a  pudding 
dish,  draining  the  syrup  back  into  the  saucepan.  Drop 
half  the  remaining  apples  into  the  syrup.  When  all 
are  cooked,  the  syrup  will  probably  be  thick  enough  to 
pour  over  the  apple  in  the  dish.  If  not,  allow  it  to 
cook  a  few  moments  longer,  taking  care  that  it  does 
not  burn. 

Make  a  meringue  of  the  whites  of  three  eggs  and 
twelve  tablespoonfuls  of  powdered  sugar.  Beat  the 
eggs  light,  add  the  sugar,  half  the  juice  of  a  lemon, 
three  drops  of  extract  of  rose.  Spread  the  meringue 
over  the  apple  ;  set  it  in  a  cool  oven,  and  leave  the 
door  open,  while  the  meringue  slowly  dries.  It  should 
be  in  the  oven  twenty  minutes. 

Eat  with  cream. 

The  flavoring  of  the  meringue  can  be  varied,  if  de- 
sired, but  nothing  should  be  added  to  the  cooked 
apples,  provided  the  apples  are  fine. 

The  dish  should  be  eaten  cold. 


SNOWS, 


LEMON   OR   ORANGE   SNOW. 

r  I AHE  juice  of  three  or  four  large  lemons,  the  grated 
<*-  peel  of  two;  whites  of  four  eggs,  beaten  stiff;  a 
quarter  box  of  Nelson's  gelatine;  one  cup  of  cold 
water ;  one  pint  boiling  water ;  one  large  wineglass 
sherry ;  a  half  teaspoonful  nutmeg ;  two  cups  pow- 
dered sugar. 

Pour  the  cup  of  cold  water  over  the  gelatine.  Add 
lemon  juice,  peel,  nutmeg,  and  sugar.  Cover  and  let  it 
stand  an  hour. 

Pour  over  this  the  boiling  water,  and,  when  dis- 
solved, add  the  wine.  Set  on  ice.  When  as  stiff  as 
oatmeal  porridge,  add  the  whites  of  eggs,  stirring  in 
lightly  with  a  fork.  Put  in  an  oblong  mould  and  set 
on  ice.  Serve  on  a  platter,  with  a  bit  of  laced  paper 
under  the  form,  which,  when  turned  out,  looks  like  a 
block  of  ice,  or  frozen  snow.  Eat  with  cream  and 
sugar,  or  with  a  little  whipped  cream. 

Orange  snow  can  be  made  in  the  same  way,  using 
four  oranges  and  one  lemon. 


Snows.  95 

PINEAPPLE   SNOW. 

ADAPTED    BY    E.    T.    J. 

Grate  a  fresh  pineapple,  or  take  a  can  of  pineapple 
put  up  by  a  reliable  maker.  If  the  latter  is  used,  the 
pineapple  should  be  chopped  fine  and  stewed  tender. 

Soak  a  quarter  box  of  Nelson's  gelatine  in  half  a 
pint  of  cold  water,  for  an  hour.  Measure  the  pine- 
apple, and  if  there  is  a  pint,  take  only  half  a  pint  of 
boiling  water  to  pour  over  the  gelatine.  If  less  than  a 
pint  of  pineapple,  make  up  the  quantity  by  hot  water. 
Pour  it  over  the  soaked  gelatine,  stir  till  dissolved,  add 
two  cups  of  sugar,  the  grated  pineapple,  a  glass  of  sherry. 
If  desired,  the  liquid  can  be  strained  to  extract  the  grated 
pineapple,  and  where  canned  chopped  pineapple  is 
used,  it  is  necessary  to  strain  it  out.  With  the  grated 
fresh  pineapple  it  is  better  left  in.  Set  on  ice.  When 
nearly  stiff,  add  the  whites,  well  beaten,  of  four  eggs. 

Put  in  a  mould,  as  with  lemon  snow.  Turn  out  and 
eat  with  cream. 

CREAM   SNOW. 

E.    T.    J. 

Soak  a  quarter  box  of  Nelson's  gelatine  in  half  a  pint 
of  milk  one  hour.  Heat  a  pint  and  a  half  of  cream ;  pour 
on  the  soaked  gelatine  till  dissolved.  Add  a  cup  and 


96  Receipts. 


a  half  of  sugar,  two  tablespoon fuls  of  rum,  or  a  des- 
sertspoonful of  vanilla,  six  drops  of  rose,  and  ten  drops 
of  almond,  or  any  flavor.  Set  on  ice.  When  nearly 
stiff,  stir  in  the  whites  of  four  eggs,  beaten  stiff.  Pour 
in  mould,  and,  when  stiff,  turn  out  on  dish. 

APPLE   SNOW. 

MRS.    A.    B.    ADAMS. 

Beat,  very  light,  the  whites  of  two  eggs.  Stew  and 
make  very  sweet  three  fine  apples.  Strain  through  a 
sieve  or  fine  strainer.  Flavor  with  the  grated  peel  of  a 
lemon  and  three  drops  of  extract  of  rose.  Beat,  a  spoon- 
ful at  a  time,  the  strained  and  sweetened  apple  into  the 
white  of  egg.  If  carefully  done,  the  mixture  will  hold 
all  the  apple.  Beat  it,  with  a  Dover  egg-beater,  in  the 
bowl  in  which  it  goes  to  table.  Eat  with  cream. 


ICES  AND  ICE  CREAMS. 


ICE    CREAM,  WITH    LITTLE  CREAM. 
E.  T.  j. 

BOIL  one  quart  of  milk  in  double  boiler.  Beat  five 
eggs,  separately.  Add  to  the  yolks  ten  table- 
spoonfuls  sugar.  When  the  milk  boils,  pour  it  over 
the  yolks  and  sugar,  beating  hard.  Then  quickly  pour 
the  whole  over  the  beaten  whites,  and  return  at  once 
to  the  fire.  Stir  gently,  now  and  then,  until  the  mass 
thickens.  It  will  be  foamy  to  the  bottom  of  the 
boiler,  if  carefully  made. 

When  thick,  remove  from  stove  and  set  in  a  cold 
place.  When  quite  cold,  add  what  cream  you  can  get, 
a  pint  if  possible,  a  half  pint  will  do.  Flavor  the 
cream  with  a  tablespoonful  of  vanilla  extract.  Stir 
gently  into  the  custard,  which  should  not  have  one 
drop  of  liquid  remaining,  but  be  all  like  beaten  cream. 

Freeze  in  patent  freezer.  If  a  pint  of  cream  is  used, 
this  receipt  will  make  nearly  a  gallon  of  ice  cream.  It 
is  as  much  custard  as  can  properly  be  put  into  a  gallon 
freezer.  It  is  the  best  substitute  for  ice  cream  made 
entirely  of  cream,  known  to  cookery. 


98  Receipts. 


Cream  for  freezing  should  never,  in  summer,  stand 
over  twelve  hours;  in  winter,  it  may  be  left  twenty- 
four  hours.  Any  suspicion  of  want  of  freshness  should 
cause  the  rejection  of  cream  for  freezing.  Some 
chemical  change,  as  yet  not  understood,  but  which  has 
been  proved  dangerous,  takes  place  in  the  process  of 
freezing. 

VANILLA   ICE   CREAM. 

Make  very  sweet  two  quarts  and  a  pint  of  sweet 
cream,  using  ten  tablespoon fuls  of  sugar,  granulated, 
with  a  large  tablespoonful  of  vanilla  extract,  or  the 
grated  rind  of  a  lemon,  for  flavoring. 

This  quantity  will  nearly  fill,  when  frozen  in  the  Star 
or  any  other  first-class  patent  freezer,  a  gallon  can. 

The  cream  may  be  varied,  by  using  less  flavoring 
and  serving  with  crystalized  apricots,  chopped,  and 
put  on  the  same  plate. 

Crystalized  apricots,  plums,  peaches,  cherries,  or  any 
fruit,  except  pears,  limes,  and  small  green  oranges,  may 
be  chopped  and  added  to  the  cream,  when  frozen, 
before  repacking. 

Ripe  strawberries,  well  sugared  and  firm,  may  be 
lightly  stirred  into  the  cream  when  frozen. 


Ices  and  Ice  Creams.  99 

LEMON   ICE   CREAM. 

ADAPTED    BY    E.    T.    J. 

•  To  a  quart  of  cream  add  the  grated  rind  of  one  fine 
lemon,  and  sweeten  it  sufficiently.  When  frozen  and 
ready  to  repack,  stir  into  the  cream  the  juice  of  the 
lemon,  made  thick  with  sugar,  If  the  cream  is  per- 
fectly sweet,  this  will  not  curdle  it. 

ORANGE   ICE   CREAM. 

ADAPTED    BY    E.    T.    J. 

To  a  quart  of  cream,  made  very  sweet,  add,  when 
frozen  and  ready  to  repack,  the  juice  of  two  oranges, 
made  stiff  with  sugar.  It  can  be  thoroughly  mixed, 
by  turning  the  dasher  several  times.  Small  bits  of 
fresh  orange,  free  from  skin  and  membrane,  can  be 
stirred  into  it  at  same  time. 

BANANA   ICE   CREAM. 

MRS.    JOHN    WHITE. 

Make  ice  cream  as  in  receipt  on  page  97,  and  when 
frozen,  add  a  dozen  ripe  bananas,  peeled  and  sliced. 
Stir  in  gently  and  pack  in  mould.  The  vanilla  flavor- 
ing may  be  omitted,  and  a  glass  of  well-sweetened 
sherry  stirred  in  just  before  freezing. 

Another  method  is  to  grate  ten  ripe  bananas,  mix 
them  with  three  pints  of  rather  thin  cream.  Sweeten 


100  Receipts. 


well  and   freeze.     Some    fresh   sliced    banana  can    be 
stirred   in   before  the   cream   is  repacked. 

BRANDY-PEACH  ICE  CREAM. 

MRS.    JOHN    F.    MINES. 

Pour  off  part  of  the  syrup  from  a  can  of  peaches. 
Pour  over  them  enough  brandy  to  thoroughly  flavor 
them.  Let  them  stand  several  hours.  Chop  the 
peaches  fine.  Add  a  quart  of  cream,  first  sweetening 
the  peaches,  and  freeze. 

PEACH    ICE    CREAM. 

E.    T.    J. 

This  is  one  of  the  most  delicious  of  all  frozen  dishes. 

Rub  a  dozen  or  fifteen  ripe  peaches,  pared  and 
stoned,  through  a  sieve.  Make  it  very  sweet.  Add  an 
equal  quantity  of  sweet  cream,  measured,  and  freeze. 

STRAWBERRY  ICE   CREAM. 

E.    T.    J. 

Rub  one  quart  of  perfectly  ripe  strawberries  through 
a  hair  sieve.  With  some  care,  the  fruit  will  all  pass 
through,  leaving  the  seeds  in  the  sieve.  Make  the 
strawberry  pulp  very  sweet,  using  about  a  pound  and  a 
half  of  sugar.  Add  to  this  a  quart  of  cream,  which  need 
not  be  very  thick,  and  freeze.  A  pint  of  rich  cream 


Ices  and  Ice  Creams.  101 

can  be  diluted  with  a  pint  of  milk.     This  quantity, 
when  frozen,  will  yield  over  three  quarts  of  ice. 

It  is  one  of  the  most  delicious  ices  known  to  the 
chef's  art. 

If  the  mixture  is  very  thick,  a  pint  of  milk  can  still 
be  added. 

The  substance  of  the  frozen  cream  is  of  velvet 
softness. 

APRICOT   ICE   CREAM. 
E.  T.  j. 

This  cream  is  made  as  in  the  preceding  receipt, 
using  ripe  apricots,  instead  of  peaches. 

If  ripe,  fresh  apricots  cannot  be  obtained,  the  large 
California  apricots,  in  cans,  put  up  by  the  Golden  Gate 
Packing  Company,  can  be  used,  discarding  the  juice, 
and  rubbing  the  fruit  only  through  the  sieve.  Canned 
peaches,  for  some  unexplained  reason,  cannot  be  used 
in  this  way.  They  have  a  peculiar,  tin  flavor,  which  is 
strongly  developed  in  freezing. 

CHOCOLATE   ICE   CREAM. 

Make  a  custard  as  in  the  receipt  for  ice  cream,  given 
on  page  97.  Melt  a  quarter  of  a  pound  of  Baker's 
chocolate  in  a  little  water,  scraping  the  chocolate  fine 
and  stirring  it  on  the  stove  until  it  has  boiled  two  or 
three  minutes  and  is  quite  smooth.  Add  the  cream, 


102 


a  pint  or  less,  to  the  melted  chocolate.  When  the 
custard  is  quite  cold,  add  the  cream  and  chocolate  with 
a  tablespoonful  of  vanilla  extract,  and  freeze. 

COFFEE   ICE    CREAM. 

Prepare  the  custard  as  in  receipt  on  page  97.  Add  to 
a  pint  of  cream  a  pint  of  strong,  clear  coffee,  well  sweet- 
ened. Mix  with  the  custard,  when  cold,  and  freeze. 

BISCUIT   ICE   CREAM. 

Grate  ten  Naples  or  sponge  biscuit,  the  square  cakes 
made  by  confectioners,  which  are  dry.  Make  a  cus- 
tard, as  in  receipt  first  given.  Add  the  grated  sponge 
cakes  to  the  sweetened  and  flavored  cream,  and  freeze. 

A  still  better  way  is  to  take  two  quarts  and  a  pint  of 
sweet  cream,  sweeten  with  eight  tablespoonfuls  of 
sugar,  and  flavor  with  a  tablespoonful  of  vanilla  ex- 
tract. Add  the  grated  sponge  cake,  and  freeze. 


ICES. 

The  old  method  of  making  ices  is  so  inferior  to  that 
where  the  body  of  the  fruit,  rubbed  through  a  sieve,  is 
used,  that  no  receipts,  save  for  the  latter,  are  given, 
except  for  lemon  or  orange  ices  In  preparing  these 
ices,  great  care  must  be  taken  to  sweeten  the  fruit 
thoroughly,  as  it  is  said  to  lose  this  quality  in  freezing. 
These  fruit  ices,  which  I  have  called  "frozen  fruits," 
are  of  the  consistence  of  the  most  velvety  ice  cream, 
and  can  be  made  of  almost  any  fruit  which  is  ripe  and 
juicy.  The  color  of  the  ices  is  beautiful,  especially  of 
the  raspberry. 

LEMON   ICE. 

E.    T.    J. 

For  a  gallon  of  ice,  take  the  juice  of  eight  fine 
lemons  and  four  oranges.  Add  two  pounds  of  granu- 
lated sugar,  and  two  quarts  and  a  pint  of  water.  Just 
before  putting  into  the  freezer,  add  the  whites  of  five 
well-beaten  eggs. 

ORANGE   ICE. 

E.    T.    J. 

Peel  ten  fine  oranges,  remove  all  the  white  skin,  and 
rub  through  a  fruit  strainer  (the  new  mashers,  which 


104  Receipts. 


are  used  for  preparing  potatoes  a  la  neige,  will  do  for 
this  purpose,  but  in  that  case  the  oranges  must  be  first 
cut  into  bits).  Add  to  the  orange  the  juice  of  three 
lemons,  and  a  pound  and  a  half  of  sugar.  If  the  fruit 
is  sour,  more  sugar  may  be  required.  If  you  have  a 
little  of  the  sweet  preserved  orange,  it  is  very  nice, 
added  after  the  ice  is  frozen,  before  repacking.  It 
should  be  chopped  very  fine. 


FROZEN  FRUIT  ICES. 


FROZEN   STRAWBERRIES. 

MRS.    JOHN    C.    WHITE. 

STRAIN  three  pints  or  two  quarts  of  fine  ripe,  fresh 
strawberries  through  a  hair  sieve.  It  is  better  to 
first  mash  the  fruit  with  a  silver  spoon  ;  cover  it  with  a 
pound  of  granulated  sugar,  and  let  it  stand  several 
hours  before  straining. 

Add  to  the  strained  fruit  the  juice  of  one  fine  lemon, 
two  pounds  of  sugar  ;  but  if  one  pound  was  previously 
used  over  the  bruised  fruit,  add  now  only  one  pound 
more ;  three  pints  of  cold  water,  and  freeze  in  patent 
freezer. 

The  consistence  is  quite  unlike  a  water  ice,  but  deli- 
cately smooth,  and  the  color  is  brilliantly  crimson. 

FROZEN   APRICOTS. 

ADAPTED    BY    E.    T.    J. 

Rub  a  dozen  or  two  ripe  apricots  through  a  sieve. 
Make  the  fruit  very  sweet.  Add  the  juice  of  one 
lemon  and  three  pints  of  water.  This  quantity  will 
be,  when  frozen,  about  three  quarts. 


106  Receipts. 


If  fresh  apricots  cannot  be  obtained,  the  large  Cali- 
fornia apricots,  in  cans,  put  up  by  the  Golden  Gate 
Packing  Company,  are  a  very  good  substitute.  One 
can,  using  both  fruit  and  syrup,  with  three  pints  of 
cold  water,  will  make  nearly  a  gallon  of  ice.  Very 
little  additional  sugar  will  be  required,  and  the  lemon 
juice  should  be  used. 

FROZEN   PEACHES. 

ADAPTED    BY    E.    T.    J. 

This  can  only  be  made  of  fresh  peaches,  those  in 
cans  being  unfit  for  substitute. 

Rub  the  peaches  through  a  sieve  —  a  wire  sieve  will 
do,  since  there  are  no  seeds  to  remove.  Add  enough 
sugar  to  make  very  sweet,  the  juice  of  one  lemon,  and 
three  pints  of  water,  and  freeze.  After  the  fruit  is 
frozen,  but  not  repacked,  eight  very  ripe,  fresh  peaches, 
peeled  and  cut  in  small  bits,  may  be  stirred  in. 

Twelve  fine  peaches,  with  the  above  quantity  of 
water,  will  make  over  three  quarts  of  ice. 

PEACH   ICE. 

MRS.    JOHN    BURNHAM. 

Take  a  can  of  Richardson  &  Robbins'  peaches, 
which  are  put  up  in  dry  sugar.  Rub  them  through  a 
fine  sieve.  Make  them  quite  sweet.  Add  a  little 


Ices  and  Ice   Creams.  107 

lemon   juice,  to  bring  out   the   flavor,  and  the  well- 
beaten  whites  of  three  eggs.     Freeze  in  patent  freezer. 

FROZEN  RASPBERRIES  AND  BLACKBERRIES. 

MRS.    JOHN    C.    WHITE. 

Proceed  as  for  frozen  strawberries.  If  desired,  a 
quart  of  firm,  ripe  berries,  well  sugared,  but  which 
have  not  been  standing,  can  be  lightly  stirred  into  the 
ice,  after  it  is  frozen,  but  before  repacking. 

FROZEN   PINEAPPLE. 

MRS.    JOHN    C.    WHITE. 

Pare  carefully  a  large  pineapple,  removing  all  the 
pits  and  tough  sections.  Grate  it  into  a  large  dish, 
carefully  avoiding  the  stringy  fibre  about  the  core. 
Make  the  fruit  very  sweet,  using  a  pound  and  a  half  of 
sugar  at  least.  Add  the  juice  of  one  lemon  and  three 
pints  of  cold  water.  This  will  make  nearly  a  gallon  of 
fruit  ice.  When  frozen,  it  will  be  perfectly  white, 
thick,  and  soft,  like  cream  ice. 


SWEETMEATS  AND  PICKLES. 


SOUTHERN   SWEETMEATS. 

MRS.     HABERSHAM. 

OOUTHERN  housekeepers  have  the  secret  of  pre- 
^  serving  fruit  whereby  it  retains  its  shape  and 
color,  without  the  loss  which  continuous  cooking  en- 
tails. The  process  is,  in  fact,  merely  a  return  to  the 
methods  of  our  grandmothers,  and  experience  proves 
that  the  additional  labor  is  well  repaid  by  the  results. 

In  the  case  of  figs  or  oranges,  two  days'  immersion 
in  brine  is  necessary,  but  the  subsequent  steps  are  the 
same  for  all  fruits  preserved  whole. 

For  all  fruit,  save  strawberries  raspberries,  black- 
berries, allow  a  pound  of  sugar  to  a  pound  of  fruit, 
which  must,  of  course,  be  very  carefully  looked  over, 
all  which,  while  not  positively  injured,  are  soft,  being 
rejected.  Over  ripe  fruit  will  never  keep,  however 
carefully  preserved.  Make  a  syrup  of  the  sugar  and  a 
ve,ry  little  water,  in  the  preserving  kettle.  When  near 
boiling  point,  put  in  the  fruit ;  and  it  is  better  to  do 
this  in  instalments,  a  part  at  one  time,  to  avoid  break- 
ing. Let  it  boil  gently  three  minutes,  remove  from 


Sweetmeats  and  Pickles.  109 


syrup  with  a  skimmer,  place  in  a  deep  dish  or  jar. 
Cook  the  rest  in  the  same  way,  and,  lastly,  pour  over 
the  whole  the  hot  syrup,  and  allow  it  to  remain  in  it 
two  days.  In  that  time  the  half-cooked  fruit  will 
absorb  the  syrup  and  become  plump,  preserving  its 
shape  as  it  can  in  no  other  way.  On  the  third  day, 
pour  off  the  syrup  into  the  kettle.  When  at  boiling 
point,  put  in  as  much  fruit  as  will  cover  the  surface  of 
the  liquid,  let  it  cook  very  gently  and  slowly  until 
quite  clear,  take  out  the  fruit  with  a  skimmer  or  fork, 
fill  the  jars  two-thirds  full,  and  let  them  stand  in  a 
warm  place.  Cook  in  this  way  the  balance  of  the 
fruit,  and  when  all  is  removed  from  the  syrup,  boil  it 
quickly  for  five  or  ten  minutes,  skimming  carefully. 
Set  the  jars,  one  at  a  time,  in  a  pan  of  boiling  water  on 
the  stove,  pouring  a  little  hot  syrup  in  each,  to  pre- 
vent the  unequal  expansion  of  the  glass.  Fill  up  each 
to  overflowing,  and  screw  on  the  cover,  removing  it 
then  at  once  from  the  water,  and  screwing  it  tighter. 

SMALL   FRUITS. 

MRS.     HABERSHAM. 

The  small  fruits,  of  which  jams  are  made,  although 
not  requiring  such  careful  treatment,  are  better  to 
be  partially  cooked  and  put  away  for  a  day  or  two. 
Allow  three-quarters  of  a  pound  of  sugar  to  one  of 


110  Receipts. 


fruit,  put  over  the  fruit  and  sugar  together,  let  it  slowly 
come  to  boiling  point,  boil  two  or  three  minutes,  then 
set  it  away.  The  third  day,  boil  slowly  until  the  fruit 
is  clear  and  the  whole  mass  somewhat  thick.  Under 
the  old  process,  the  fruit  was  stewed  down  to  the  con- 
sistency of  jam,  then  put  up  in  small  jars  or  tumblers, 
with  a  thin  paper  laid  over  it,  and  a  cloth  pasted  over 
the  top.  The  long  boiling,  however,  does  certainly 
injure  the  fruit  flavor,  and  the  above  method  is  pre- 
ferable. Put  the  sweetmeats  into  glass  jars  as  directed 
above. 

APPLE  SWEETMEATS: 

MRS.    C.    A.    TERRY. 

Pare,  core,  and  quarter  greenings,  pippens,  or  king 
apples.  Weigh  them,  and  allow  a  half  pound  of  sugar 
to  one  pound  of  apple.  Make  a  syrup  of  two  quarts 
of  water  to  three  pounds  of  sugar.  When  boiling, 
drop  in  enough  apples  to  cover  the  surface  of  the 
kettle.  Let  them  cook  slowly  until  clear.  Put  them 
into  the  glass  jars,  filling  each  half  full.  Set  them 
where  the  sweetmeats  will  keep  warm.  Drop  more 
apples  into  the  syrup.  When  six  pounds  of  apple  are 
cooked,  set  each  jar  (half  full  of  preserved  apples)  into 
a  saucepan  of  boiling  water ;  fill  up  with  the  boiling 
syrup,  and  screw  on  the  covers,  removing  immediately 


Sweetmeats  and  Pickles.  Ill 

from  the  stove.  Make  fresh  syrup,  and  proceed  with 
more  quartered  apple,  as  before.  If  fine  apples  are 
used,  this  sweetmeat  will  be  found  delicious.  It  can 
be  used  for  apple  meringue. 

BRANDY    PEACHES. 

CLARK,    OF    NEW    YORK   CITY,  CONFECTIONER. 

Choose  ripe  but  not  soft  peaches — Morris  whites  are 
best.  Allow  for  each  jar  as  many  peaches  as  will  fill  it 
one  and  a  half  times.  Prepare  a  weak  solution  of  pearl- 
ash  and  water ;  drop  the  peaches  in  for  a  long  enough 
time  to  allow  of  the  skin  being  rubbed  off.  Rub  it  off 
carefully  with  a  linen  cloth,  dropping  the  peach  into  a 
bowl  of  cold  water.  It  will  be  better  for  two  persons 
than  one  to  attend  to  this  process.  As  quickly  as  pos- 
sible remove  the  peaches;  boil  them  gently  in  clear 
water  until  the  flesh  of  the  peach  seems  loosened  from 
the  stone,  taking  great  care  not  to  allow  the  fruit  to  be 
broken  nor  to  become  soft. 

Drain  carefully  with  a  skimmer  from  the  water,  and 
fill  the  jars  with  the  peaches  to  the  brim.  Allow  a 
pound  of  sugar  to  each  pound  of  fruit.  Scatter  the 
sugar  in  layers  between  the  peaches  in  the  jar.  Fill  up 
the  jar  with  white  brandy.  Seal  carefully. 

In  making  brandy  peaches,  pure  spirit  can  be  used. 


112  Receipts. 


PICKLED  PINEAPPLE. 

MRS.    WM.    J.    BOARDMAN. 

To  six  pounds  of  thoroughly  ripe*  pineapples  allow 
three  pounds  of  sugar,  a  quart  of  vinegar,  two  ounces 
of  clove,  and  two  ounces  of  stick  cinnamon.  Cut  the 
pineapple,  after  paring  it,  into  small  squares;  place 
these  in  a  stone  jar ;  make  a  syrup  of  the  sugar,  vin- 
egar, and  spices,  and  pour  it  over  the  pineapple  while 
boiling  hot.  Repeat  this  process  three  successive  days, 
then  cover  tightly  to  exclude  the  air. 

GREEN   TOMATO    PICKLE. 

MRS.  SHELDON  PEASE. 

One  peck  of  green  tomatoes,  sliced  thin,  stems  re- 
moved. Let  them  stand  two  days  in  strong  brine, 
changing  it  daily.  Drain  off  the  brine.  Add  to  the 
tomato  twelve  onions,  peeled  and  sliced,  two  ounces 
of  the  prepared  mixed  spices.  Nearly  cover  the 
pickles  in  the  kettle  with  vinegar.  Let  them  cook  very 
gently,  on  the  back  of  the  stove,  until  slightly  tender. 
Put  into  glass  jars  (pint),  standing  the  jars,  while 
filling,  in  boiling  water,  to  repel  the  air,  then  screwing 
on  cover  and  removing  at  once  from  fire. 


SALADS  AND  SALAD  DRESSINGS. 


CHICKEN   SALAD. 

E.    T.    J. 

T)  ECEIPTS  for  making  chicken  salad  are  to  be 
-"•  fourd  in  every  cook  book,  and  the  present  rule 
is  only  designed  to  show  how  expeditiously  it  can  be 
made,  if  haste  is  necessary. 

To  make  chicken  salad  for  twenty-five  people,  take  a 
two-pound  can  of  Richardson  &  Robbins'  compressed 
chicken.  Although  it  costs  seventy-five  cents  a  pound, 
as  every  bit  of  it  can  be  used,  it  is  really  not  more  ex- 
pensive than  ordinary  chicken,  while  the  truffles  and  jelly 
in  the  compressed  chicken  add  to  the  flavor  of  the 
salad.  The  only  thing  to  be  removed  is  the  skin. 
Cut  the  chicken  down  through  in  slices,  and  these  into 
dice.  Add  to  it  twice  as  much  celery,  cut  in  small 
bits.  Marinate  the  mixture  with  three  tablespoonfuls 
of  vinegar  to  nine  tablespoonfuls  of  oil.  If  this  is  not 
enough  liquid  to  pervade  the  whole  mass,  add  more  oil 
and  vinegar  in  the  proportion  of  one  spoonful  of  vine- 
gar to  three  of  oil.  Season  it  to  taste  with  salt.  Just 
before  going  to  table,  pour  over  it  the  mayonnaise, 


114  Receipts. 

which,  if  made  by  the  receipt  given  on  page  116,  for 
the  Keystone  egg-beater  dressing,  renders  the  whole 
process  a  very  simple  and  expeditious  one. 

The  cream  dressing  for  which  the  receipt  is  given 
below,  is  still  better  than  mayonnaise  for  chicken 
salad. 

SOUTHERN   SALAD. 

MRS.   GEORGE    BELKNAP. 

Choose  the  hearts  only  of  young  lettuces ;  pile  them 
high  in  your  salad  bowl ;  pour  over  the  lettuce  a  may- 
onnaise dressing,  and  scatter  over  the  whole  a  shower 
of  white  or  red  rose  leaves,  or  place  on  the  top  of  the 
pile  a  handful  of  English  violets,  serving  some  of  the 
flowers  with  the  lettuce. 

CREAM   DRESSING. 

DELMONICO. 

Rub  together,  in  a  china  bowl,  a  large  tablespoonful 
of  butter,  four  tablespoon fuls  of  vinegar,  a  half  tea- 
spoonful  of  salt,  and  a  saltspoonful  of  flour  of  mustard. 
The  mustard  can  be  omitted,  if  objected  to.  Place  the 
bowl  in  a  saucepan  of  boiling  water,  over  a  spirit  lamp 
or  on  the  stove.  Stir  the  mixture  carefully  until  very 
hot,  to  prevent  the  butter  oiling.  When  sufficiently 
hot,  add  two  well-beaten  eggs,  stir  until  thick,  then 


Salads  and  Salad  Dressings.  115 

pour  in  a  cup  of  cream.      Stir  until  smooth,  remove 
from  fire,  and  allow  it  to  get  perfectly  cold. 

This  dressing,  which  is  a  modification  of  a  receipt  of 
Delrnonico's,  is  suitable  for  any  salad. 

CREAM   DRESSING,  No.  2. 

E.    T.    J. 

The  previous  receipt  can  be  modified  in  several 
ways,  and,  indeed,  can  be  made  very  good  without 
cream. 

Rub  together  one  tablespoonful  of  butter,  three 
tablespoonfuls  of  vinegar,  and  a  teaspoonful  of  tarragon 
vinegar,  if  desired,  a  half  teaspoonful  of  salt,  and  a 
saltspoonful  of  mustard.  Place  in  a  china  bowl,  in  a 
saucepan  of  boiling  water,  and  stir  until  very  hot. 
Add  to  it  two  well-beaten  eggs,  and,  when  the  mixture 
is  thick,  remove  from  the  fire,  adding  a  cup  of  cream, 
which,  if  sour,  is  still  better,  care  being  taken  that  it  is 
merely  turned,  and  not  old  or  cheesy. 

If  no  cream  can  be  had,  the  quantity  of  butter  can 
be  doubled,  and  three-quarters  of  a  cup  of  milk  used. 

The  mixture  should  be  well  beaten  when  the  cream 
is  added,  then  set  on  ice,  stirring  occasionally.  It  will 
keep  for  some  time  in  a  glass  jar. 

An  excellent  salad  is  made  by  chopping  fine,  firm 


116  Receipts. 


white  cabbage,  or  the  small  imported  cabbages  brought 
in  the  spring,  and  using  the  cream  dressing  upon  it. 

The  dressing  is  especially  good  for  any  green  salad, 
even  for  lettuce,  where  mayonnaise  is  not  suitable. 

Sour  milk  is  preferable  to  sweet  milk  in  making  the 
dressing. 

MAYONNAISE    DRESSING. 

KEYSTONE  EGG-BEATER  RECEIPTS. 

The  introduction  of  the  Keystone  egg  beater  has 
revolutionized  the  art  of  making  mayonnaise  dressing. 
The  former  tedious  process  has  now  given  place  to  the 
work  of  four  or  five  minutes. 

Put  into  the  glass  receptacle  of  the  Keystone  beater  a 
teaspoonful  of  salt,  a  saltspoonful  of  mustard,  the  yolks 
of  two  raw  eggs,  and  a  gill  (a  sherry  glassful)  of  oil. 
Turn  it  a  minute,  add  a  gill  of  oil  and  a  teaspoonful  of 
vinegar,  and  continue  to  add  these  ingredients  in  the 
same  proportion,  beating  the  mixture  a  minute  between 
each  addition.  The  two  eggs  will  take  about  a  quart 
of  oil,  if  necessary.  The  dressing  will  take  only  five 
minutes  to  make,  and  is  like  yellow  jelly. 


SAUCES. 


TOMATO     CATSUP. 

ADAPTED    BY    E.    T.    J. 

Take  a  gallon  of  ripe  tomatoes,  cut  them  in  quarters, 
removing  the  stem  and  green  parts.  Stew  them  slowly 
until  quite  soft,  but  not  until  disintegrated,  with  six 
large  onions,  cut  in  quarters.  Strain  through  a  sieve 
or  tin  fruit  strainer.  To  every  gallon  of  liquid  add 
two  tablespoon fuls  of  salt,  one  and  a  half  tablespoon- 
fuls  of  ground  black  pepper,  two  tablespoon  fuls  flour 
of  mustard,  a  tablespoonful  ground  allspice,  a  half 
tablespoonful  of  cloves,  a  very  little  red  pepper. 

Boil  all  together,  slowly,  for  an  hour,  until  tolerably 
thick.  Add  a  pint  of  vinegar  to  each  gallon  of  liquid, 
pour  through  a  funnel  into  jpint  ale  bottles.  Seal  with 
wax,  and  keep  in  a  cool  place.  It  will  require  to  be 
shaken  before  decanting  into  the  cruet,  and  is  better 
the  third  than  the  first  year  after  making. 

TOMATO    SAUCE. 

MRS.  VAN    REED. 

Put  into  a  hot  saucepan  a  tablespoonful  of  butter, 
and  when  it  begins  to  brown,  put  in  it  a  small 


118  Receipts. 

onion,  chopped  fine.  Fry  a  light  brown,  turn  into  it  a 
pint  of  tomatoes,  cut  fine,  or  half  a  can  of  tomatoes,  half 
a  teacup  of  bread  crumbs,  a  quarter  teaspoonful  of  salt, 
a  little  pepper.  Let  it  stew  gently,  on  the  back  of  the 
stove,  an  hour.  Strain  through  a  medium-sized  strainer 
into  a  hot  saucepan,  or  over  the  dish  for  which  it  is 
designed.  A  little  stock  added  before  straining  im- 
proves it,  but,  in  that  case,  more  bread  crumbs  must 

be  used. 

BROWN   SAUCE. 

MISS    PARLOA. 

Heat  three  tablespoonfuls  butter  in  a  frying  pan,  and 
when  it  begins  to  turn  brown,  add  two  tablespoonfuls 
flour.  Stir  over  the  fire  until  smooth  and  dark-colored, 
put  on  back  of  stove,  and  add  one  and  a  half  cupfuls 
stock.  If  you  have  no  stock,  use  milk  or  water,  or 
both.  Stir  until  it  boils,  then  simmer  three  minutes. 
Season  with  half  a  teaspoonful  salt,  one-eighth  tea- 
spoonful  pepper,  and  one  tablespoonful  tomato  catsup. 
This  sauce,  especially  used  for  a  timbale  made  of  cold 
meat,  can  be  flavored  with  chopped  mushrooms,  which 
have  been  previously  stewed  (whole)  gently  for  an 
hour  in  the  stock.  As  the  liquid  will  diminish  in  bulk, 
use  two  full  cups  of  stock.  Mushrooms  which  are 
canned  are  unfit  for  use  unless  so  stewed,  being  other- 
wise tough  as  white  kid. 


Sauces.  .  119 

CREAM    SAUCE. 

MISS   C.  M.  ELY. 

Add  to  drawn  butter  a  teacup  of  cream,  with  a  little 
mace  and  nutmeg  to  flavor  it.  Use  with  boiled  fowl. 

WHITE   SAUCE. 

MRS.   GEORGE   WILLIAMSON    SMITH. 

Put  a  large  tablespoonful  of  butter  in  a  hot  saucepan ; 
stir  it  over  the  fire  until  bubbling;  add  two  teaspoonfuls 
of  flour.  Cook  until  quite  smooth  ;  stir  in  two-thirds 
of  a  pint  of  hot  milk,  or  milk  and  water;  add  salt, 
and,  just  before  taking  from  the  fire,  one  well-beaten 
egg.  If  to  be  used  for  macaroni,  add  a  tablespoonful 
of  grated  Parmesan  cheese.  If  for  fish  or  boiled  fowl, 
add  chopped  hard-boiled  eggs,  or  a  dozen  oysters, 
which  should  be  stewed  five  minutes. 

FISH   SAUCE. 

Make  drawn  butter  as  in  preceding  receipt  ;  just  be- 
fore serving,  add  two  teaspoonfuls  lemon-juice.  Water 
should  be  used  for  this  sauce  instead  of  milk. 


MISCELLANEOUS. 


FRITTERS. 

MRS.    JAMES    BIDDLE. 

One  quart  sifted  flour.  Pour  over  it,  slowly,  one 
quart  of  boiling  water,  stirring  all  the  time.  Four 
eggs,  beaten  light  and  stirred  into  the  batter,  when  it 
becomes  cool ;  a  half  teaspoonful  of  salt.  Fry  in  boil- 
ing lard.  A  large  quantity  of  lard  is  necessary. 

CHOCOLATE    CARAMELS. 

MISS    E.  W.    CLOSSON. 

Two  cups  of  sugar ;  three-fourths  cup  of  butter  • 
half  cup  grated  chocolate  (Baker's) ;  one  cup  warm 
water.  Boil,  without  stirring,  until  the  syrup  will  snap 
in  cold  water.  Pour  in  a  pan,  and,  when  pretty  cold, 
score  in  squares. 

CHOCOLATE. 

MISS    EVARTS. 

The  best  sweetened  chocolate  must  be  used.  Break 
the  cakes  in  pieces,  and  set  in  a  warm  place  to  melt ; 
put  it  then  into  a  farina  kettle,  pouring  over  it  boiling 


Miscellaneous.  121 


milk  and  stirring  constantly.     Serve  in  cups,  and  cap 
with  whipped  cream. 

The  proportion  of  chocolate  depends  upon  the  qual- 
ity desired.  To  make  very  thick  chocolate,  a  quarter 
pound  to  each  half  pint  of  milk  is  not  too  much. 

KOUMISS   OR   KUMYS. 

MISS    C.  M.   ELY. 

To  each  bottle  of  fresh  cow's  milk  add  two  tea- 
spoonfuls  of  home-made  yeast,  or  one  teaspoon  ful  of 
distillery  yeast ;  sweeten  with  brown  sugar  or  malt ; 
cork  the  bottles  tightly  at  once,  and  set  in  the  refrige- 
rator. The  bottles  must  be  of  the  patent  kind  used  for 
lager  beer.  The  yeast  and  sugar  may  be  put  in  the 
above  proportions  into  each  bottle  of  milk,  which  is 
then  corked  and  wired,  instead,  as  formerly,  allowing 
it  to  rise  before  bottling. 

It  can  be  used  in  three  days,  but  is  given  as  a  remedy 
when  from  four  to  eight  days  old. 

SAGO   JELLY. 

DR.    WEBSTER,    U.    S.    A. 

Mix  well  together  two  tablespoonfuls  sago,  the  juice 
and  rind  of  half  a  lemon,  and  one  pint  of  water. 
Sweeten  to  taste.  Let  it  stand  half  an  hour,  then  let 


122  Receipts. 


it  boil,  stirring  occasionally  till  clear.     Then  add  two 
tablespoonfuls  of  wine,  and  pour  into  a  mould. 

WINE    WHEY. 

DR.   WEBSTER. 

Boil  a  half  pint  of  milk,  and,  when  boiling,  add  one 
wineglass  of  sherry  wine.  Strain  through  a  sieve,  only 
allowing  the  whey  to  run  through.  Sweeten  to  taste, 
and  grate  upon  it  a  little  nutmeg. 

BEEF   TEA. 

DR.   WEBSTER. 

Chop  fine  one  pound  of  round  steak,  carefully  re- 
moving all  fat.  Put  it  into  a  saucepan,  with  a  pint  of 
cold  water.  Let  it  simmer  on  the  hearth  or  on  the 
back  of  the  stove  for  two  hours.  Remove  then  to  a 
hot  place,  and  boil  quickly  for  half  an  hour.  Season 

with  salt. 

CREAM    OATMEAL. 

ADAPTED    BY    E.   T.   J. 

Boil  oatmeal  an  hour,  as  for  the  table.  Strain  it 
then  through  a  sieve,  add  a  little  milk  to  it,  and  cook 
it  very  slowly,  in  a  double  boiler,  for  half  an  hour 
more.  When  perfectly  smooth,  add  a  little  salt  and  a 
little  cream. 

It  is  the  most  delicate  food  that  an  invalid  can  take. 


Miscellaneous.  123 


HAIR      TONIC. 

DR.  C.  A.  TERRY. 

One  drachm  sugar  of  lead ;  one  drachm  lac  sulphur; 
eight  ounces  bay  rum  ;  four  ounces  Jamaica  rum ;  two 
ounces  glycerine;  one  teaspoonful  salt ;  one  pint  warm 
rainwater.  Shake  well,  and  repeat  before  using. 

This  is  the  best  preparation  for  the  hair  that  can  be 

made. 

ENGLISH    HAIR   WASH. 

MRS.    JUDGE    PARKER. 

Four  ounces  bay  rum ;  two  ounces  whiskey ;  one 
ounce  glycerine;  one-third  ounce  tincture  cantharides; 
half  drachm  tannin. 

COLD    CREAM. 

MRS.     JAMES     MIDDLE. 

Two  and  one-third  ounces  oil  of  sweet  almonds ;  one 
and  one-third  ounces  spermaceti ;  half  ounce  of  white 
wax;  one  ounce  rose  or  orange  flower  water;  a  few 
drops  oil  of  neroli.  Melt,  and,  when  it  begins  to  cool, 
add  the  perfume,  and  beat  till  cold. 

FURNITURE    POLISH. 

MRS.   THOS.   BELKNAP. 

Two  pints  of  sweet  oil,  one  pint  of  vinegar.  Shake 
well  together,  in  a  bottle,  and  apply  with  a  woolen  rag. 


/- 


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7 


LD  21-100m-12,'43  (8796s) 


YB  67797 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


